Creamy Pesto Red Lentil Pasta Salad
A quick homemade pesto and fresh ingredients come together for the perfect plant-based summer pasta salad.
Servings 6
Calories 314kcal
Equipment
Ingredients
Pasta
- 8-9 ounces red lentil pasta
- 1 teaspoon coarse salt , for cooking pasta
Cashew Pesto (see note 1)
- 1 ½ cups loosely packed fresh basil leaves , a few small leaves reserved for garnish
- ⅓ cup raw cashews
- ¼ cup olive oil
- 1 Tablespoon nutritional yeast
- 1 teaspoon white miso paste (optional)
- 1 small garlic clove
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
- ½ teaspoon fresh cracked black pepper
Salad
- 2 Tablespoons vegan mayonnaise (store-bought or homemade)
- 1 (12 ounce) jar roasted red peppers , diced
- 1 cup cherry tomatoes , halved lengthwise
- 1 cup tightly packed baby arugula
- 3 Tablespoons lemon juice (juice of about 1 medium lemon)
- 1 Tablespoon lemon zest (zest of about one medium lemon)
- 2 Tablespoons white wine vinegar
- ½ teaspoon red pepper flakes (optional, adds mild heat)
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
Instructions
- Cook pasta according to package directions in salted water. When al denté, drain and rinse the pasta in cold water. Transfer the pasta to a medium mixing bowl and toss it in 1 teaspoon of oil to prevent it from sticking. Store in the refrigerator while preparing the pesto.
- Add all cashew pesto ingredients to a food processor. Process on high for 1-2 minutes, pausing once or twice to scrape down the sides, until the pesto ingredients appear finely minced.
- Remove the pasta from the fridge and add the pesto and the rest of the salad ingredients to the pasta. Use a spatula or other smooth utensil to gently toss all salad ingredients together until well combined.
- Transfer the salad to a desired serving bowl, garnish with reserved basil leaves, and serve. Taste the salad and add more lemon juice or vinegar, salt, or pepper to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- If using your premade pesto, use ⅔ cup (5-6 ounces) and skip instruction 2.
Nutrition
Calories: 314kcal | Carbohydrates: 32g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 364mg | Potassium: 91mg | Fiber: 6g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 46mg | Calcium: 78mg | Iron: 3mg
