A quick and easy 15-minute pasta salad with almond pesto. This simple vegan pasta salad is perfect for busy weeknights. It’s also a great lunchbox or picnic recipe.

15-Minute Pasta Salad with Almond Pesto [Vegan]

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Cooking Time




  • 1 box (375g) pasta of choice, such as fusilli, rotini or macaroni
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sundried tomatoes in oil, drained and chopped
  • 2 cups arugula
  • 1 cup canned chickpeas, drained and rinsed
  • Nutritional yeast, for topping (or use vegan parmesan)

Almond Butter Pesto

  • 2 cups basil leaves
  • 2 medium garlic cloves
  • 2 tablespoons lemon juice, about 1 lemon
  • 2 tablespoons almond butter
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (or oil from the sundried tomatoes)
  • 1 tablespoon nutritional yeast


  1. Start by cooking the pasta according to the package's instructions. Avoid overcooking.
  2. While the pasta is cooking, chop the cherry tomatoes and sundried tomatoes.
  3. Prepare the pesto: Add the garlic in a food processor (ideally a small one, but any will work). Process a few seconds to chop. Next, add the rest of the pesto ingredients. Process until it gets to your desired consistency.
  4. Once the pasta is done cooking, drain and rinse under cold water to stop the cooking process. Return to the saucepan or to a large bowl. Toss with the pesto, cherry tomatoes, sundried tomatoes, chickpeas and arugula.
  5. Serve cold with additional nutritional yeast or vegan parmesan if desired. Enjoy!


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