Vegan Pesto Pasta Salad
This bright green pasta salad wants an invite to your next picnic or desk lunch. Parmesan or pecorino are aged cheeses that typically contribute acidity, brininess and nuttiness to pesto, but here, tomatoes, lemon, capers and lots of nuts do the same. This pesto recipe, which makes 1 cup, can also be used on grilled fish or over beans, and can be stored for up to 3 days in the refrigerator. (Pour some oil on top to keep it from browning.)
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 1pound fusilli or other twirly noodle
- 1pint cherry tomatoes, halved
- ½cup raw pistachios, slivered almonds or pine nuts
- ⅓cup rinsed capers
- 1large garlic clove, peeled
- 2packed cups basil leaves, plus more for serving
- Black pepper
- 2tablespoons lemon juice
- ⅓cup extra-virgin olive oil
- 2big handfuls arugula
Instructions
Step 1
Bring a large pot of salted water to a boil. When the water’s boiling, add the pasta and cook until tender. Drain the pasta, rinse under cold water until cool to the touch, then shake dry.Step 2
Meanwhile, transfer the tomatoes and a big pinch of salt to a large bowl. Stir to combine and set aside. Make the pesto: Add the pistachios, capers and garlic to a food processor and pulse until coarsely chopped. Add the basil and a pinch each of salt and pepper. Pulse until finely chopped. Add the lemon juice. With the motor running, gradually drizzle in the oil until well blended, scraping down the sides as needed. Scrape the pesto into the bowl of tomatoes.Step 3
Add the pasta to the pesto and tomatoes and stir until well coated. Let cool slightly, about 5 minutes, then stir in the arugula and a few torn basil leaves. Season to taste with salt. The salad can sit for up to 2 hours, or refrigerated for up to 2 days. Refresh with salt, lemon juice and oil as needed.