This pesto pasta salad is easy to make and oil-free! Typical pesto is mostly oil, which adds TONS of processed and unnecessary fat. With a few tweaks, you’ve got more bang (aka nutrients) for your buck (aka calories).

Pesto Pasta Salad [Vegan, Oil-Free]

Advertisement

Calories

130

Serves

12

Cooking Time

20

Advertisement

Ingredients

For the Pesto:

  • 2 cups fresh basil
  • 1/4 cup raw walnuts
  • 1/4 cup nutritional yeast
  • 5 garlic cloves
  • 1 lemon, juiced or 2 T lemon juice
  • 1/2 block tofu, drained (8 oz) firm or extra-firm
  • 1/2 tsp salt adjust as desired
  • ground black pepper

For the Salad:

  • 12 oz 100% whole grain pasta, cooked per package instructions
  • 1 cup broccoli, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 cup red onions, diced
  • 1 cup bell pepper, diced yellow or orange
Advertisement

Preparation

  1. Place all pesto ingredients in a food processor, blend until smooth.
  2. Cook pasta per package instructions. Drain.
  3. Add all salad ingredients to a large mixing bowl. Add pesto and mix until combine.
  4. Refrigerate at least 1 hour prior to serving.
Advertisement
Advertisement

Nutritional Information

Per Serving: Calories: 130 | Carbs: 22 g | Fat: 3 g | Protein: 5 g | Sodium: 2 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.