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Home » Chickpeas

Vegan Pesto Pasta Salad with Roasted Veggies (Oil-Free!)

Published: 12 Jun 2020 · Updated: 15 Sep 2023 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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Vegan Pesto Pasta Salad Pin
Vegan Pesto Pasta Salad Pin

Fun fusilli pasta, creamy vegan pesto, earthy chickpeas, and bright roasted vegetables, combine for a quick, easy, and colorful vegan pesto pasta salad. This recipe is oil-free but full of flavor. Serve cold as a perfect side dish for a summer cookout or warm as your main course.

Vegan pesto pasta salad in a bowl.

When you're cooking for a big group and not everyone follows a vegan diet, you need a dish that's tasty and flavorful enough to please the whole crowd. This pesto pasta salad fits the bill perfectly! Not only is it healthy and satisfying, but it's also bright, colorful, and fun. Perfect for serving at a cookout, BBQ, or potluck.

Not only is this the ultimate summer side dish, but it also makes a great main course. Just serve the pasta and veggies warm and you're in business! If you're looking for a versatile dish that pleases any palate, this pasta salad has you covered.

Vegan pesto pasta salad on a plate.

How to Serve Vegan Pesto Pasta Salad

Whether you're serving this as a side dish or main course, this vegan pesto pasta salad is a great addition to any meal. Serve cold or warm, right away or the next day. You can even meal prep a big batch for quick and easy lunches throughout the week.

Pro tip: this is a great dish to bring to a potluck or cookout with nonvegans. Since this dish is substantive enough to stand alone as a meal, you won't have to go hungry if there are no other plant-based dishes. (Trust me, I was once invited to a cookout where the only vegan food was watermelon!)

Fork picking up a bite of vegan pesto pasta salad.

You'll Love this Vegan Pesto Pasta Salad because it's:

  • Quick & Easy
  • A Definite Crowd Pleaser
  • Oil-Free & Dairy-Free
  • Perfect for a Side Dish or Main
  • Make-Ahead/Meal Prep Friendly
  • Full of Healthy Veggies
  • Absolutely Delicious Cold or Warm!

How to Make Vegan Pesto Pasta Salad

Start by gathering your veggies. Preheat the oven and separate the chickpeas from the aquafaba (chickpea liquid--you'll use that for the pesto later). Then prep your veggies and pop them on a sheet pan in the oven. Bring a pot of water to a boil for the pasta, and while you're waiting, you can make the pesto. Drop your pasta and you've got a few minutes to clean up while everything is cooking.

Ingredients for vegan pesto pasta salad.
Roasted veggies for vegan pesto pasta salad.

After the veggies are done roasting, let them cool for a few minutes (unless you want to serve the pasta warm). Then add with the chickpeas and pasta to a big bowl. Stir to combine, add the pesto, combine again, and your pasta salad is ready to eat right away or store for later. Voilà! An easy vegan pesto pasta salad that's delicious, oil-free, and the perfect summer dish. (But don't let that stop you from making this dish all year long!)

Vegan pesto pasta salad in a bowl next to a bowl of pesto.

If this recipe for Vegan Pesto Pasta Salad speaks your language, you might also love:

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  • Cilantro-Lime Avocado Dressing (Oil-Free!)
  • Creamy Vegan Coleslaw (Oil-Free!)
  • Vegan Palak Paneer with Tofu (Oil-Free!)

📖 Recipe

Vegan pesto pasta salad in a bowl.

Vegan Pesto Pasta with Roasted Veggies (Oil-Free!)

Fun fusilli pasta, creamy vegan pesto, earthy chickpeas, and bright roasted vegetables, combine for a quick, easy, and colorful vegan pesto pasta salad. This recipe is oil-free but full of flavor. Serve cold as a perfect side dish for a summer cookout or warm as your main course.
5 from 6 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Cooling and Mixing 5 minutes mins
Total Time 35 minutes mins
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 8 to 12

Equipment

Cuisinart 8 Cup Food Proces...Shop on Amazon
Food Processor
Cook N Home 8 Quart Stainle...Shop on Amazon
large pot
Wilton Easy Layers Sheet Ca...Shop on Amazon
sheet pan
ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
Sharp Knife

Ingredients
  

  • 16 oz or 500 g dry pasta fusilli, penne, or bow tie work great here
  • 1 cup oil-free vegan pesto
  • 15 oz or 400 g can of chickpeas
  • 1 zucchini (courgette)
  • 1 summer squash
  • 1 medium red onion
  • 2 cups cherry or date tomatoes
  • 4 cloves garlic
  • fresh cracked pepper
  • 1 tablespoon garlic powder

Optional

  • 1 teaspoon sea salt
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 425°F or 220°C
  • Open the can of chickpeas part way and pour the aquafaba (liquid) into a separate bowl. Save this for making the pesto.
  • Wash and prep the vegetables: Chop the zucchini and squash into half moons or quarters. Slice the red onion and garlic into slivers.
  • Place the vegetables on a lined sheet tray, season with garlic powder, pepper, and salt (optional) and place in the oven. Roast on high heat for 25 minutes or until nicely browned. (You can turn on the broiler for the last 5 to 10 minutes for even better roasting).
  • While the vegetables are roasting, fill a large pot with water and bring to a boil over high heat.
  • While the water is starting to boil, make the pesto following the instructions linked below.
  • After the water begins to boil, add your pasta and cook for about 9 minutes (follow the package instructions for best results).
  • When the pasta is cooked, drain and rinse under cool water. Set aside to cool.
  • After the vegetables are done roasting, remove from the oven, and set aside to cool for 5 to 10 minutes.
  • When the pasta and vegetables are cooled, toss the pasta, veggies, and chickpeas together in a big bowl. Add the pesto and mix until combined. Serve immediately or store covered in the refrigerator for later.
  • Store up to 4 days in the refrigerator in an airtight container.
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Notes

  • Feel free to use your favorite pasta or whatever you have in the pantry. Varieties like fusilli, penne, and bow tie are ideal for this recipe.
  • You can also mix up the roasted veggies, but be aware that cooking times may vary. Denser veggies like cauliflower, carrots, and potatoes will take longer and should be placed on a separate tray to account for this. 
  • Optional: Sprinkle with vegan parmesan before serving.
Keyword oil-free pasta salad, vegan pasta salad, vegan pesto pasta salad
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Click here for the Oil-Free Vegan Pesto Recipe!

Vegan pesto in a jar.

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Vegan pesto pasta salad on a plate.

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Comments

    5 from 6 votes (5 ratings without comment)

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    Recipe Rating




  1. Sara says

    June 13, 2021 at 11:39 pm

    5 stars
    Cook book please?! Your recipes have been a home run.

    Reply
    • Julianne Lynch says

      June 14, 2021 at 6:08 am

      Thanks so much! Hmm... maybe a cookbook will be in the works soon!

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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