It’s prime time for bbqs and summer picnics and this pasta salad is the perfect dish to bring! It’s really quick and easy to prepare, packed with lots of flavour and it’s more nutritious thanks to fresh veggies.
Simply cook pasta, make the pesto sauce, mix everything together and voilá – presto pesto pasta salad!
The recipe is inspired by this pasta salad from Oh She Glows. I made it once last summer and absolutely loved it. This time, I used more walnuts and tomatoes but less olive oil plus I added arugula and cherry tomatoes to make it more nutritious.
The pesto sauce is literally made in as little as two minutes. The ingredients are:
- sundried tomatoes
- water (or oil)
- nutritional yeast
- salt and pepper
All you have to do is add them to your blender or food processor and blend until you have a creamy mixture.
You will see that I only use one tablespoon of extra virgin olive oil in this recipe. The walnuts provide enough fat and flavour so more oil is not necessary. It’s up to you to decide how much you want to use. You can leave it out completely, use more oil and substitute part of the water with it, or just follow what I do exactly.
Other salad ingredients are:
- pasta of choice (gluten free if you want)
- chopped sundried tomatoes
- chopped cherry tomatoes
- chopped walnuts
Now toss everything in a big bowl and you’re ready! You can eat it still warm or cooled-down completely, and you can keep it in the fridge for at least two days.
I hope you’ll enjoy this pasta salad as much as I do. If you remake it, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealth_
Sundried tomato and walnut pesto pasta salad
- 300 g pasta of choice
For the pesto
- 100 g walnuts
- 100 g sun-dried tomatoes in oil but without the oil
- 5 stems with leaves of basil
- 1 tablespoon dried basil
- 1 tablespoon nutritional yeast
- 1 clove of garlic
- 1 tablespoon olive oil
- 250-400 ml water
- 1/2-1 teaspoon salt
Other salad ingredients
- 4 sun-dried tomatoes chopped
- 1 handful of walnuts chopped
- 1 handful of cherry tomatoes chopped
- 2 handfuls of arugula
Cook pasta according to the package instructions.
For the pesto, simply add all the ingredients to a food processor and process until the mixture is evenly blended. You might have to pulse a few times and scrape down the sides with a rubber spatula. The pesto should be thick and pourable (I used 375ml water for the perfect consistency).
Let the cooked pasta cool down for a bit and wash and chop the other salad ingredients in the mean time.
Then, in a large bowl, combine pasta, pesto and other salad ingredients. Toss to combine. Add salt and pepper to taste. Enjoy immediately.