This creamy vegan pesto pasta salad is so easy to make and just perfect for these hot summer days. Filled with pan fried corn, cannellini beans, vegan feta, a super creamy pesto dressing it is sure to be hit. Enjoy it as a main or side dish!
I know a lot of us are experiencing a pretty big heat wave right now so if you want are looking for a recipe that can last a few days and requires minimal cooking this is it. You only need to turn the stove on for about 15 minutes maximum! I love how this creamy vegan pesto pasta salad stayed throughout the week. This recipe will make about 6 servings as a side and 4 as a main so it can last you throughout the week or is great for feeding multiple people.
Creamy Pesto Dressing
For the first time ever we have a garden. It has been so exciting for me to watch all these amazing herbs and veggies grow. As a result we have so much fresh basil and my mom has been making a lot of pesto (non-vegan). So, I have really been wanting some pesto. I figured a creamy pesto dressing would be just perfect on this pasta salad and it didn’t disappoint. It is made creamy with the use of cannellini beans and non-dairy milk. It still has a beautiful pesto taste just a bit more subtle.
The Corn
I just love corn. I love it all year long and I just can’t get enough. I knew I wanted to include corn in this pasta salad because that little bit of sweetness is just too good. For this recipe I did use a bag of frozen corn. However, you can use fresh summer corn. You would just need to either grill it or boil it and then pan fry. Honestly, it has just been way too hot to imagine standing over a grill so pan frying was much easier. Just cook it in a bit of vegan butter and you will have golden, browned up, delicious corn kernels.
More Pasta Salad Recipes
Creamy Vegan Pesto Pasta Salad FAQ
- Can I sub the pasta? Sure, if the thought of cooking pasta just feels like too much right now you can use zoodles or heart of palm pasta.
- What else could I add to this? You can of course add more veggies I think bell pepper, artichoke hearts or olives would be great additions. You can also add tofu, tempeh, or a vegan chick’n.
- How long does this last? It will stay good in the fridge for up to 5 days.
- Can I sub the pine nuts? Sure, if you don’t have a nut allergy you can always use a different nut – cashews and walnuts work really well here. If you do have a nut allergy just leave the nuts out.
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Creamy Vegan Pesto Pasta Salad
Ingredients
Pasta Salad
- 8 ounces (227g) pasta
- 1 (10 ounce/283.5g) bag frozen corn
- ½ tablespoon (7g) vegan butter
- 1 (15.5 ounce/429g) can cannellini beans, drained and rinsed, divided
- ¼ cup (28g) vegan feta
- 1 ounce (30g) microgreens, few small handfuls
Creamy Pesto Dressing
- 2 tablespoons (30ml) olive oil
- around 10 to 15 leaves (.5 ounce/10g) fresh basil
- 1 ¼ tablespoons (10g) pine nuts
- ¼ cup (60ml) nondairy milk
- 1 tablespoon (15g) vegan parmesan
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- ¼ teaspoon garlic powder or to taste
- ¼ teaspoon onion powder or to taste
- ¼ teaspoon red pepper flakes or to taste
- ½ cup (120ml) water, added in gradually
Instructions
- Boil pasta according to package directions in salted water. Drain from water when all done.
- In a pan melt the vegan butter and then add the corn. Cook over medium heat stirring occasionally till corn starts to turn browned and crispy. This will take about 5 to 7 minutes.
- In a blender add all the ingredients except water for the pesto dressing and half of the can of cannellini beans. The other half will be used in pasta salad. As you blend slowly add in water to help blender and make dressing creamier and smoother. Taste dressing and add any additional seasonings you like.
- In a large bowl add all pasta salad ingredients and pour dressing on top.
- Mix everything together until well coated.
- Garnish with extra microgreens and basil if desired and enjoy.
Video
Notes
- Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
- Vegan parm used Go Veggie
- Vegan feta used Follow Your Heart
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Super Yummy!
But that’s not 6 servings, that’s max 3 haha
haha i do kind of hate giving serving sizes as everyone eats different amounts!