by This 20‑Minute Pasta Salad with Sundried Tomato Basil Pesto is fresh, dairy‑free, and packed with protein‑rich canned chickpeas and tons of veggies. Balanced, hearty, and perfect for meal prep. It’s about to be your new weeknight go‑to!
Who says salad has to be boring?! This 20-Minute Pasta Salad with Sundried Tomato Basil Pesto is here to prove otherwise. And trust me, it’s about to become your new weeknight hero!
What Makes This Recipe a Weeknight Hero
You already know I have a thing for sneaking beans into my salads to pack in extra protein (just like in my Vegan Caesar Pasta Salad). And yep, you guessed it! This pasta salad with pesto is no different: it’s quick, hearty, and absolutely bursting with flavor thanks to a generous swirl of sundried tomato pesto.
The best part? It comes together in just 15 minutes, just like my insanely easy Bruschetta Pasta Salad, and chickpeas swoop in as my secret sidekick for turning an ordinary pasta salad into a legit main dish you’ll actually be excited to dig into.
And It’s SO Easy To Make!
As a registered dietitian, I’m all about pantry-friendly bean and legume recipes that are balanced, fuss-free, and totally meal prep–friendly.
This vegan pasta salad recipe is perfect for potlucks, weekday lunches, or those nights when “cooking” means opening the fridge and hoping for the best.
Trust me, you’ll be making this one on repeat (and probably bragging about it too!).
While this pasta is totally a complete meal on its own, it’s also AMAZING paired with my Healthy Grilled Veggie Tofu Skewers for an easy protein and veggie-packed main dish!
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Here’s What You’ll Need to Make It
A batch of my Sundried Tomato Basil Pesto: Since it’s so easy to make and is absolutely packed with flavor!
Chickpeas: For extra protein and fiber!
Pasta: Duh! I used Rigatoni because it holds alllll the pesto goodness, but Ive also tested it with fusili and it’s still delish!
Cherry tomatoes: for pops of sweetness!
Spinach: For some extra greens, but I promise, you won’t even notice it’s there!
How to Toss It All Together (In Just 20 Minutes!)
20-Minute Pasta Salad with Sundried Tomato Pesto (Vegan!)
Ingredients
- 250 g rotini pasta, uncooked
- 1 batch Vegan Sundried Tomato Basil Pesto
- 1 cup chopped spinach
- 2 cups sliced cherry tomatoes
- 540 ml canned chickpeas, drained and rinsed
Equipment
Instructions
- Cook pasta as per package instructions.
- Meanwhile, make a batch of the Vegan Sundried Tomato Basil Pesto.
- Once both the pasta and pesto are ready, in a large bowl, combine the cooked pasta, cherry tomatoes, spinach and chickpeas and pesto. Mix well to combine.
Can you use roasted unsalted sunflower seeds or should they be raw?