This vegan sundried tomato pesto pasta salad is made from whole-some, healthy plant-based ingredients and it's packed with flavor! Make it for your next bbq party, summer picnic or to take to work as a satisfying lunch.
What You Need to Make Sundried Tomato Pesto
For the sundried tomato pesto, you'll only need 3 ingredients (+ water and spices):
- sundried tomatoes: You can find different kinds of sundried tomatoes in the supermarket – preserved in oil, or vinegar, or simply just dry. I used sundried tomatoes preserved in vinegar which were therefore not quite as dry as regular dried tomatoes. I suggest soaking the sundried tomatoes in some hot water alternatively.
- cashews: These add a really nice flavor to the pesto. Soak your cashews for 5-10 minutes in boiling water for a creamier pesto.
- lemon juice: The lemon juice adds a nice flavor and acidity, and also some liquid so we don’t need to add oil.
Looking for more vegan pasta salad recipes?
Give these recipes a try:
Sundried Tomato Pesto Pasta Salad
- 3 servings
- 15 minutes
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Ingredients
for the sundried tomato pesto
-1 cup (150g) sundried tomatoes
– 1/3 cup cashews (50g)
– juice of 1/2 lemon
– 2-3 tbsp hot water
– salt and pepper
– 1/3 cup cashews (50g)
– juice of 1/2 lemon
– 2-3 tbsp hot water
– salt and pepper
for the pasta salad
– 1 can chickpeas, cooked
– 2-3 handful of arugula
– 3 servings of your favorite pasta, cooked
Instructions
- Start by cooking the pasta according to package instructions.
- Add all ingredients for the sundried tomato pesto except the water to a food processor or blender and pulse a few times.
- Scrape down the sides and blend again.
- Add the hot water a tbsp at a time until a smooth consistency is reached.
- Season with salt and pepper.
- Add to a bowl with the remaining ingredients for the salad and mix well. Store in an airtight container for up to 4 days.
Notes
I used sundried tomatoes from a glass jar which were not as dry as regular dried tomatoes. I suggest soaking the sundried tomatoes in some hot water alternatively.
