Save There's something magical about a pasta salad that balances both comfort and freshness. This Vegan Creamy Pesto Chickpea Pasta Salad with Arugula brings together the heartiness of pasta and chickpeas with the vibrant flavors of homemade vegan pesto and peppery arugula. It's a dish that celebrates simple, wholesome ingredients transformed into something extraordinary – perfect for warm summer evenings, packed lunches, or as a crowd-pleasing side at your next gathering.
Save This vegan pasta salad celebrates the Italian tradition of simple, quality ingredients combined with thoughtful preparation. The homemade cashew pesto offers a creamy, rich dimension without any dairy, while the combination of al dente pasta and protein-rich chickpeas creates a satisfying base. Fresh arugula adds a peppery bite that balances the creaminess of the sauce, making each forkful an adventure in texture and flavor.
Ingredients
- Pasta: 300 g (10 oz) short pasta (e.g., fusilli, penne; gluten-free if desired)
- Creamy Vegan Pesto: 50 g (2 cups) fresh basil leaves
- 60 g (1/2 cup) raw cashews, soaked 1 hour & drained
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 2 tbsp lemon juice
- 60 ml (1/4 cup) extra virgin olive oil
- 60 ml (1/4 cup) unsweetened plant-based milk (almond, soy, or oat)
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- Salad: 1 can (400 g/14 oz) chickpeas, drained and rinsed
- 75 g (3 cups) fresh arugula
- 100 g (3.5 oz) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 small cucumber, diced
Instructions
- Step 1
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2
- While the pasta cooks, prepare the creamy pesto: In a blender or food processor, combine basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning as desired.
- Step 3
- In a large mixing bowl, combine the cooled pasta, chickpeas, arugula, cherry tomatoes, red onion, and cucumber.
- Step 4
- Pour the creamy pesto over the salad and toss well to coat everything evenly.
- Step 5
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Step 6
- Serve immediately, or chill for 30 minutes for enhanced flavor.
Zusatztipps für die Zubereitung
Soaking the cashews is essential for achieving that perfect creamy texture in your pesto. If you're short on time, you can quick-soak them in hot water for 15 minutes instead of the full hour. Make sure to fully drain them before blending. For the best texture in your pasta salad, rinse the cooked pasta with cold water immediately after draining – this stops the cooking process and prevents the pasta from becoming mushy in the salad.
Varianten und Anpassungen
This versatile salad welcomes many adaptations. For a nut-free version, substitute the cashews with sunflower seeds or silken tofu. You can swap the arugula for baby spinach or kale for a different flavor profile. Add roasted red peppers, artichoke hearts, or kalamata olives for Mediterranean flair. For extra protein, consider adding cubed smoked tofu. In colder months, try serving this salad warm by skipping the pasta cooling step and gently wilting the arugula with the warm pasta.
Serviervorschläge
This pasta salad shines as a main dish for lunch or a light dinner, especially when paired with a slice of crusty bread. For a more substantial meal, serve alongside a hearty vegetable soup or roasted vegetables. It makes an excellent side dish for summer barbecues or potlucks. Consider serving with a crisp white wine like Sauvignon Blanc to complement the fresh, herbal flavors of the pesto. For a beautiful presentation, serve in a large shallow bowl garnished with extra fresh basil leaves and a drizzle of olive oil.
Save This Vegan Creamy Pesto Chickpea Pasta Salad embodies the best of plant-based cooking – it's nutritious, satisfying, and bursting with fresh flavors. The combination of creamy cashew pesto and hearty chickpeas creates a protein-rich dish that will please vegans and non-vegans alike. Whether you're looking for a quick weeknight dinner, meal prep option, or crowd-pleasing potluck contribution, this versatile pasta salad delivers on all fronts. With each colorful, flavorful bite, you're not just enjoying a meal – you're celebrating the vibrant possibilities of plant-based cuisine.
Recipe Guide
- → How do I prepare the creamy basil pesto?
Blend fresh basil leaves, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper until smooth and creamy.
- → Can I make this dish nut-free?
Yes, substitute cashews with sunflower seeds or silken tofu for the pesto to keep it nut-free while maintaining creaminess.
- → What type of pasta works best?
Short pasta shapes like fusilli or penne work well, and gluten-free versions can be used if desired.
- → Is this dish served hot or cold?
It's best served chilled after tossing, though it can be enjoyed immediately as well for a fresher contrast.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and consume within two days for best flavor and freshness.