Save My neighbor brought this to a summer potluck, and I watched people gravitate toward it like bees to flowers—which is funny because I'd assumed vegan pasta salad would be overlooked. She caught me sneaking a third helping and laughed, saying the secret was soaking the cashews so the pesto turned silky instead of gritty. That afternoon taught me that creamy doesn't require cream, and vibrant doesn't need to be complicated.
I made this for a work lunch container situation, the kind where you're eating at your desk and suddenly realize everything tastes better than the sad sandwich you'd planned. My coworker asked for the recipe, then made it for her family dinner, and now it's become her go-to for those nights when everyone needs to eat but nobody wants to fuss. There's something grounding about feeding people something this uncomplicated that tastes like you actually tried.
Ingredients
- Short pasta (fusilli or penne): Use whatever shape calls to you, but shorter shapes trap the pesto better than long strands.
- Fresh basil leaves: Pick them off the stem just before blending so they don't bruise and turn dark; the bright color matters here.
- Raw cashews, soaked: This step cannot be skipped—soaking makes them creamy without cooking, which is the entire magic trick.
- Nutritional yeast: It adds a subtle cheesy depth without any actual cheese; don't substitute it with something else or the flavor profile shifts.
- Garlic: Two cloves is gentle; add a third if you're feeling bold, but taste as you go.
- Lemon juice: Fresh squeezed makes a real difference in brightness and keeps everything from tasting dull.
- Extra virgin olive oil: Don't use the cooking kind; this needs to taste good on its own.
- Plant-based milk: It loosens the pesto to a pourable consistency without making it watery or weird.
- Chickpeas: The protein anchor that makes this lunch-worthy instead of just a salad.
- Fresh arugula: Peppery and tender; add it last so it doesn't wilt into submission.
- Cherry tomatoes, red onion, cucumber: These vegetables give crunch and freshness; don't skip them just because you're in a hurry.
Instructions
- Soak your cashews first:
- This needs to happen at least an hour before you cook, so start here or plan ahead. Cold water in a bowl, and they'll soften while you go about your day.
- Get water boiling and cook the pasta:
- Salt it generously—pasta water should taste like the sea. Cook to al dente, drain, then rinse under cold running water until it stops steaming.
- Make the pesto while pasta cooks:
- Drain those soaked cashews and add them to a blender with basil, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper. Blend until completely smooth, stopping to scrape the sides down once or twice. Taste it and adjust—maybe it needs more lemon, maybe more salt; trust your palate.
- Combine everything in a large bowl:
- Cooled pasta, drained chickpeas, arugula, halved cherry tomatoes, thinly sliced red onion, and diced cucumber all go in together. Pour the pesto over top and toss until every piece gets coated.
- Taste and season one more time:
- This is your moment to fix anything—more salt, pepper, lemon juice, whatever feels right. Serve immediately or chill for thirty minutes so flavors meld.
Save My sister brought her new partner to dinner and made this pasta salad, and watching them bond over something as simple as good food felt like witnessing something small but real. That's when this dish stopped being just lunch for me—it became the thing that proves you don't need elaborate recipes to make people feel welcomed and cared for.
Why This Pasta Salad Beats the Usual Summer Sides
Most pasta salads get watery and sad after a few hours, but this one actually improves as it sits because the pesto keeps everything moist without making it soggy. The chickpeas mean it's substantial enough to serve as a main course, which changes everything about how you plate it and what you serve alongside it. There's no mayo to worry about spoiling in the heat, no mysterious curdling, just pure green sauce clinging to every piece of pasta.
Making It Nut-Free (and Still Creamy)
If cashews aren't an option at your table, sunflower seeds work beautifully and cost less, or silken tofu creates an equally smooth base. I've tested both and they don't taste like a compromise—they taste like a choice you made intentionally. The technique stays the same; the results stay creamy.
Storage and Serving Ideas That Actually Work
This salad tastes best the day it's made, but refrigerated leftovers keep fine for two days in an airtight container. If you're meal prepping, keep the arugula separate and toss it in fresh right before eating so it stays perky. Pair it with a crisp Sauvignon Blanc if you're feeling fancy, or just eat it straight from the container like I do on Wednesday afternoons when you need something that tastes intentional.
- Roasted red peppers or olives add extra depth if you want more complexity.
- Make the pesto in advance and store it separately so you can control when to combine everything.
- This travels beautifully in a lunch container, staying fresh and flavorful through the whole work day.
Save This pasta salad taught me that the best recipes are the ones that work with your life, not against it. Make it, eat it, feel good about what you've created.
Recipe Help & FAQs
- → How is the creamy pesto made without dairy?
The pesto blends soaked cashews with fresh basil, nutritional yeast, garlic, lemon juice, olive oil, and plant-based milk, creating a rich, smooth texture without dairy.
- → Can I use different pasta types for this dish?
Yes, short pasta like fusilli or penne works well. Gluten-free pasta can also be used to suit dietary needs.
- → What can I substitute for cashews in the pesto?
Sunflower seeds or silken tofu can replace cashews to create a nut-free creamy base.
- → Is it better served chilled or fresh?
The dish is delicious either way; chilling enhances the melding of flavors, while serving fresh offers a bright, immediate taste.
- → How long can leftovers be stored safely?
Store leftovers in the refrigerator and consume within two days for best freshness and flavor.