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Pesto Pasta Salad

This high-protein vegan pesto pasta salad is the perfect balance of fresh, creamy, and satisfying. Made with tender pasta, crispy air-fried tofu, juicy cherry tomatoes, and a rich dairy-free pesto, it’s a simple yet elevated dish that comes together in just 30 minutes.

What makes this recipe stand out is the combination of textures and flavors—golden, bite-sized tofu adds a hearty protein boost, while the creamy pesto coats every bite with herby, garlicky goodness. A splash of lemon juice brightens everything up, making it feel light and refreshing despite being incredibly filling.

It’s ideal for meal prep, summer gatherings, or quick weekday lunches, since it stores beautifully and tastes even better after the flavors have had time to meld. Whether you serve it chilled or at room temperature, this plant-based pasta salad is a crowd-pleaser that proves comfort food can still be nourishing.

Courses
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 4
Description

Fully Plant-Based 🌱
x4 servings
~33g protein per serving

Ingredients
    Pasta & Protein
  • 1 lb Fusilli or Rotini (1 box)
  • 1 Block Extra Firm High-Protein Tofu (cut into very small cubes)
    • Veggies
  • 1.5 Cup Cherry Tomatoes (quartered or halved)
    • Creamy Basil Pesto
  • 2 Cup Fresh Basil Leaves
  • 3 Whole Garlic Cloves
  • 1/2 Cup Nutritional Yeast
  • 1/3 Cup Pine Nuts
  • 1/2 Cup Olive Oil
  • 1/4 Cup Plant-Based Milk
  • 3 Tbsp Lemon Juice
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
Instructions
  1. Cook Pasta

    Boil pasta according to package instructions.
    Drain and rinse with cold water until fully cooled.

  2. Prep Tofu

    Cut tofu into very small cubes (tiny bite-sized pieces).
    Air-fry on 450 degrees for 7-10 mins or pan-sear for 5-8 mins.

  3. Make Pesto

    In a blender, combine creamy basil pesto ingredients.
    Blend until smooth and creamy.
    Adjust consistency with a splash more milk if needed.

  4. Assemble

    In a large bowl, combine pasta, tofu, and cherry tomatoes.
    Pour pesto over and toss until everything is evenly coated.
    Garnish with extra salt to taste.

  5. Chill

    Refrigerate for at least 30 minutes before serving so flavors can meld.

  6. Storage

    Store in airtight containers in the fridge for up to 4–5 days.
    Before serving, mix and add a splash of plant-based milk or olive oil if needed to refresh.

Read it online: https://itsromab.com/recipe/pesto-pasta-salad/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab