Description
A vibrant, dairy-free pasta salad with fresh basil pesto, briny capers, and crisp vegetables. Perfect for a refreshing lunch or meal prep, this vegan recipe uses fusilli pasta and olive oil-based pesto for a satisfying texture.
Ingredients
Salt
1 pound fusilli pasta
1 pint cherry tomatoes
1/2 cup raw pistachios, slivered almonds, or pine nuts
1/3 cup rinsed capers
1 large garlic clove
2 packed cups fresh basil leaves
Black pepper
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
2 big handfuls arugula
Instructions
Bring a large pot of salted water to a boil
Cook fusilli pasta according to package time, usually 8-10 minutes
While pasta cooks, toast nuts in a dry skillet until golden, about 5 minutes
In a food processor, combine garlic, basil leaves, capers, lemon juice, and black pepper
With the motor running, slowly pour in olive oil until a smooth pesto forms
Toss cooked pasta with pesto and let cool completely
Halve cherry tomatoes, season with salt, and mix into pasta
Fold in refrigerated arugula just before serving
Notes
Use shorter pasta shapes like penne or rotini if fusilli is unavailable
Store in an airtight container in the fridge for up to 3 days
Add a splash of water if pesto becomes too thick
For extra crispiness, add arugula just before eating
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Stir-frying/Blending
- Cuisine: Italian