20-Minute Pasta Salad with Sundried Tomato Pesto (Vegan!)

Bowl with pasta covered in sundried tomato pesto with cherry tomatoes, chickpeas and spinach and a fork with some on it.

20-Minute Pasta Salad with Sundried Tomato Pesto (Vegan!)

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!

Course dinner, lunch, Main Course, Salad, Side Dish, supper

Cuisine American

Diet Vegan, Vegetarian

Keyword Cherry Tomatoes, Chickpeas, easy pesto, healthy pasta, pasta, pasta salad, pesto, pesto pasta recipe, pesto pasta salad, Sundried Tomato Basil Pesto, vegan pasta, vegan pesto

Prep Time 15

Cook Time 15

Total Time 20

Servings large servings

Calories 530kcal

Author Lauren McNeill, RD

Equipment

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

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.

Notes

It's okay if the pasta is still slightly warm when you're mixing all of the ingredients, it'll cool down once it mixes with everything else!

This is best served fresh, but you can refrigerate leftovers in an airtight container for up to 3 days!

Nutrition