Vibrant vegan pasta salad with creamy pesto, chickpeas, arugula, tomatoes, and cucumber for a fresh bite.
# What You Need:
→ Pasta
01 - 10 oz short pasta such as fusilli or penne
→ Creamy Vegan Pesto
02 - 2 cups fresh basil leaves
03 - 1/2 cup raw cashews, soaked 1 hour and drained
04 - 2 tablespoons nutritional yeast
05 - 2 cloves garlic
06 - 2 tablespoons lemon juice
07 - 1/4 cup extra virgin olive oil
08 - 1/4 cup unsweetened plant-based milk
09 - 1/2 teaspoon salt
10 - Freshly ground black pepper to taste
→ Salad
11 - 1 can 14 oz chickpeas, drained and rinsed
12 - 3 cups fresh arugula
13 - 3.5 oz cherry tomatoes, halved
14 - 1/2 small red onion, thinly sliced
15 - 1 small cucumber, diced
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled.
02 - While pasta cooks, combine basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, plant-based milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, pausing to scrape down the sides as needed. Taste and adjust seasoning to preference.
03 - Transfer cooled pasta to a large mixing bowl. Add chickpeas, arugula, cherry tomatoes, red onion, and cucumber. Toss gently to combine all ingredients.
04 - Pour the creamy pesto over the salad mixture. Toss thoroughly until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed for balance and depth.
06 - Serve immediately for optimal freshness, or refrigerate for up to 30 minutes to allow flavors to meld before serving.
