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Pistachio parlsey vegan pesto pasta salad on a wooden plate with cherry tomatoes and pomegranates.
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Pesto Pasta Salad with Parsley and Pistachios (Vegan)

This Pesto Pasta Salad with parsley and pistachios is the perfect gluten-free, vegetarian picnic food or BBQ side dish. Made with just a handful of ingredients, you'll have this ready in no time.
Course Side Dish, Salad
Cuisine Italian, American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 417kcal
Author Abbey Sharp

Ingredients

  • Pesto:
  • 2 cups flat Italian parsley leaves
  • ½ cup shelled pistachios
  • 2 small cloves garlic minced
  • 3 tbsp nutritional yeast
  • ½ c olive oil
  • 1 tbsp lemon juice
  • ½ tsp Za’atar
  • Salt and pepper to taste
  • Salad:
  • 1 lb gluten free or whole wheat pasta cooked
  • 1 cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • ¼ cup thinly sliced cucumber
  • ½ cup snap peas sliced
  • ¼ cup Kalamata olives sliced
  • ¼ cup pomegranate arils

Instructions

  • Combine the parsley, pistachios, garlic, nutritional yeast in a food processor and puree until smooth. Then add the olive oil, lemon juice, za’atar and salt and pepper to taste.
  • Toss with cooked pasta and salad veggies, olives and pomegranate arils. Enjoy at room temperature.

Notes

  • Be sure to cook your pasta in a pot of salted water.
  • Don't let the pasta cool too much before tossing the pasta in the pesto. The pesto will stick to the pasta better if it's still a little bit on the warmer side.
  • Feel free to use a different pasta shape. Penne and farfalle pasta work great for this pesto pasta salad as well.

Nutrition

Calories: 417kcal | Carbohydrates: 68g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Sodium: 615mg | Potassium: 569mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2070IU | Vitamin C: 40.1mg | Calcium: 97mg | Iron: 5.2mg