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Sundried Tomato Pesto Pasta Salad

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.
sundried-tomato-pesto-pasta-salad

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:
  • Vegan Pasta Salad (healthy; oil-free)
  • Oil-Free Vegan Pesto Pasta Salad With Pumpkin Seeds And Parsley Pesto
  • Smoked Tofu Pasta Salad
sundried-tomato-pesto-pasta-salad

Sundried Tomato Pesto Pasta Salad

  • 3 servings
  • 15 minutes
Print

Ingredients

for the sundried tomato pesto
-1 cup (150g) sundried tomatoes
- ⅓ cup cashews (50g)
- juice of ½ 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

  1. Start by cooking the pasta according to package instructions.
  2. Add all ingredients for the sundried tomato pesto except the water to a food processor or blender and pulse a few times.
  3. Scrape down the sides and blend again.
  4. Add the hot water a tbsp at a time until a smooth consistency is reached.
  5. Season with salt and pepper.
  6. 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.

You might also like these recipes

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« The Best Vegan Mac And Cheese (oil-free)
47 Vegan Pasta Salad Recipes for Work or School »

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Hi, I'm Sarah! I want to help you enjoy delicious and nourishing meals through stress-free meal prepping.

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I am a certified vegan nutritionist by ecodemy! I am attending a training at ecodemy!

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Hi, I'm Sarah! I want to help you enjoy delicious and nourishing meals through stress-free meal prepping.

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I am a certified vegan nutritionist by ecodemy! I am attending a training at ecodemy!

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