This vitally green salad is quick to make and packed with veggies and protein. Served cold, it’s perfect for summer and quick to put together. This whole recipe was inspired by this gluten-free, high protein Green Pea Pasta, which I found at Costco. Going with the green theme, I threw in some edamame, for added protein, and zucchini, for added veggie servings. You can use whatever pasta you have on hand and chickpeas or black beans instead of edamame if you prefer. Let’s be serious, the important part is the pesto anyway. This pesto is quick to make in your food processor. I’ve made it with several different types of nuts, though walnuts and almonds are my favourite. You can also use pine nuts, if you want a more classic tasting pesto or raw cashew nuts, if you prefer. The nutritional yeast, tahini and lemon give it that zesty cheesy flavour and it’s nicely finished with a couple twists of freshly cracked black pepper.
Vegan pesto pasta salad was actually one of the first dishes I started making when I became vegan. The recipe I used was by Fat Free Vegan Kitchen, and became a summer staple for me. I always added balsamic roasted chickpeas as well, which I make by roasting chickpeas and then tossing in balsamic reduction and roasting a bit more. Also a good variation, if you’re so inclined!
Total Time: 20 minutes Serves: 2-4
- 2 medium Zucchinni
- 1-2 c Frozen Edamame, not in pods, thawed
- 2 c cooked Green Pea Pasta
- 1 c Cherry Tomatoes
- 1/2 c Almonds, soaked 2 hrs or use walnuts or sunflower seeds
- 2 c lightly packed Fresh Basil
- 2 Tbsp of Lemon Juice
- 1/4 c Nutritional Yeast
- 2-3 Cloves of Garlic
- 2 Tbsp of Tahini (or use Avocado or EVOO)
- 2-3 Tbsp Almond Milk or Water
- 1/4 tsp Salt
- freshly ground Black Pepper to taste
- Nutritional Yeast and more freshly ground Black Pepper
- Boil water and add 2 cups of Green Pea Pasta.
- Cook for 6 minutes or until soft.
- Remove from heat and drain.
- Using a spiralizer, spiralize two zucchinis.
- Optional: place in microwave safe bowl and microwave for 60-90 seconds to cook.
Make Basil Pesto:
- Combine Pesto ingredients in food processor and process until smooth. Add water or almond milk 1 tablespoon at a time if having difficulty achieving correct consistency.
- Place zoodles, cooked green pea pasta, thawed edamame and cherry tomatoes into a large bowl.
- Pour desired amount of pesto on top to and mix using a large spatula until evenly coated.
- Serve garnished with extra nutritional yeast and freshly ground pepper.
That’s it for today! As always I love to hear from those of you who have tried my recipes, so keep the comments coming! For anyone who has ever wondered what you eat when your vegan and go camping (aka how do you survive without hot dogs on a camping trip) I’m going camping this weekend, so look forward to some vegan camping posts coming your way!