Published 8/9/2023 • Updated 1/22/2024 This recipe has been made hundreds of times by all of you! It is one of the very first vegan pasta dishes that was ever created on Fit Foodie Finds. We absolutely love the creamy pesto that is made out of soaked cashews.
What is in Creamy Vegan Pesto Pasta Salad?
Cashews: this recipe calls for raw, unsalted cashews. We highly recommend using raw cashews rather than roasted ones because roasted cashews really change the flavor. Tahini: this creamy sauce has amazing amazing umami flavor because of tahini. Pasta: we used rotini noodles for this recipe, but feel free to use any small pasta that has shape to it to hold the creamy cashew sauce.
Varitations + Substitutions
The vegetables and beans used in this recipe are inspired by a classic Greek salad recipe. Cucumber, tomato, red onion, and garbanzo beans. They are delicious and fresh. If you have other vegetables that you prefer, go ahead and substitute them. Beast Blender We do not suggest substituting cashews with any other nut. Cashews blend perfectly to create a delicious dairy-free sauce. If you are a cheese person, feel free to add crumbled feta to this salad for a salty bite.
Storage Suggestions
Before storing, allow the pasta salad to cool to room temperature. This will prevent the buildup of condensation which can make the salad soggy. Store in an airtight container. Always store the pasta salad in the refrigerator if you’re not eating it immediately. The cashew sauce, especially, is perishable and should be kept cold. Refrigerate for up to 5 days.
Serving Suggestions
This vegan pasta salad can be served alongside other vegan main dishes like black bean burgers or grilled portabella mushrooms. You can also serve this pasta salad with other protein dishes like our favorite BBQ grilled chicken, spatchcock chicken, or grilled shrimp.
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