Creamy Vegan Pesto Pasta Salad
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!
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
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- Vegan parm used Go Veggie
- Vegan feta used Follow Your Heart
Tried this recipe?Let us know how it was!