Whether you make homemade vegan pesto or grab a dairy-free jar from the store, this pesto pasta salad is quick to toss together and packed with flavor. It's ready in just 20 minutes and features hearty chickpeas, juicy cherry tomatoes, and briny Kalamata olives.
Just like in my chickpea salad with vegan pesto and tofu scramble flavored with pesto, the sauce brings everything together with fresh herby flavor. And if you're looking for a crowd-pleasing option for warm-weather gatherings, this dish holds up beautifully at picnics and potlucks.
Serve it as a main course or a fresh side alongside veggie burgers, sandwiches, or your favorite grilled recipes.
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So quick to make and super tasty! Great immediately after making or chilled after putting into the fridge to save for left overs.
- Laura
Ingredients
- Short pasta like rotini, fusilli, or penne. Use gluten-free pasta if needed.
- Vegan pesto sauce: Try my easy homemade vegan pesto or your favorite store-bought dairy-free version.
- Chickpeas, cherry tomatoes, and Kalamata olives: Or swap in whatever veggies you love.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pesto pasta salad
- Cook the pasta according to the package instructions. Drain and rinse under cold water until cool.
- Transfer to a large mixing bowl and toss with the pesto until the noodles are evenly coated.
- Add the chickpeas, tomatoes, and olives. Gently mix, then season with salt and pepper to taste.
Serving suggestions
This easy pesto pasta salad is delicious on its own or paired with:
- Lemon garlic tofu steaks
- Deli-style tofu sandwiches
- Your favorite summer grilling recipes
And if you have extra pesto, try it in pesto orzo soup or in one of my other creative ways to use vegan pesto.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Quick Vegan Pesto Pasta Salad with Chickpeas and Olives
Ingredients
- 8 ounces short pasta such as rotini, fusilli, or penne, (gluten-free if needed)
- 1 cup vegan pesto, (homemade or store bought)
- 1-15 ounce can chickpeas, (1½ cups) rinsed and drained
- 1 dry pint cherry or grape tomatoes, halved or quartered
- ¼ cup Kalamata olives, pitted and sliced
- salt and pepper, to taste
Instructions
- Cook the pasta according to the package directions.* Rinse in a colander under cold water until the noodles are cool, then drain and transfer to a large mixing bowl.8 ounces short pasta such as rotini, fusilli, or penne
- Add the pesto to the pasta and gently toss to coat the noodles.1 cup vegan pesto
- Stir in the chickpeas, tomatoes, and olives. Taste and add salt and pepper, as needed. Enjoy immediately or refrigerate in an airtight container until ready to serve.1-15 ounce can chickpeas, 1 dry pint cherry or grape tomatoes, ¼ cup Kalamata olives, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Laura says
So quick to make and super tasty! Great immediately after making or chilled after putting into the fridge to save for left overs.
Amy Katz says
I'm so glad you enjoyed it, Laura!
Jwiltz says
Yummy fast and easy summer meal😋
Amy Katz says
I'm so glad you enjoyed it! It's been one of our favorites lately.
Lilianna says
Simple but delicious
Amy Katz says
I'm glad you enjoyed it, Lilianna!