Cold Vegan Pesto Pasta Salad

Toasty pumpkin seeds replace both the pine nuts and the parmesan in this cheese-free pesto, so the pasta salad tastes rich without any dairy. Chill the pasta and crisp vegetables ahead, then toss in the pesto right before serving to keep it bright green.

This cold vegan pesto pasta salad started with my herb garden. After years of failed windowsill pots in an apartment, I moved into a house, planted basil and parsley outdoors, and suddenly had more herbs than I knew what to do with. That surplus became my vegan pumpkin seed pesto with basil and parsley, and this pasta salad was the first thing I made with it.

The pesto skips cheese and pine nuts entirely. Roasted pumpkin seeds add toasty, nutty depth, and fresh lemon juice and garlic round it out. Cherry tomatoes, cucumbers, bell peppers, and red onion add the crunch and color.

It’s a make-ahead pasta salad by design: the pasta and vegetables chill in the fridge, and you add the pesto right before serving so it stays green. Readers have brought it to barbecues and grill nights, and one vegan reader said it was a hit with her friends who usually need meat in every meal.

Recipe at a Glance

• What it is: A chilled, dairy-free pasta salad with short pasta, cherry tomatoes, cucumber, bell pepper, and red onion, tossed with basil, parsley, and pumpkin seed pesto.
• Why it works: Pumpkin seeds give the pesto body and a nutty flavor without cheese or pine nuts. Rinsing the pasta washes off excess starch, a little olive oil keeps it from sticking while it waits, and dressing at the last minute keeps the pesto green.
• Time: 25 minutes (15 prep, 10 cook), plus about 5 minutes if you make the pesto from scratch.
• Make-ahead: Chill the pasta (tossed with 1 Tbsp olive oil) and vegetables, covered, for up to 12 to 24 hours. Store pesto separately with a thin layer of olive oil on top for up to 2 days.
• Serve with: Grilled vegetables, Healthy Grilled Mexican Street Corn, or anything off the grill.
• Easy swaps: Any short pasta shape. Walnuts, almonds, pecans, or sunflower seeds in place of pumpkin seeds in the pesto.

Why You’ll Love This Recipe

Most pesto pasta salads lean on parmesan for savoriness, which leaves vegan and dairy-free guests with plain pasta. I wanted a version where the pesto could carry the whole salad on its own, so the pumpkin seeds do double duty: they replace the pine nuts and add the richness cheese usually brings. A generous pinch of salt does the rest.

The other thing I care about with a cold pasta salad is texture. Soft pasta needs something crisp next to it, which is why the vegetables here are all raw and crunchy. If you want even more crunch, a reader added celery and loved it.

Ingredients for Vegan Pesto Pasta Salad

• Short pasta: I used elbow macaroni. Cavatappi, bow tie, fusilli, rigatoni, and penne all work because their ridges and twists hold onto the pesto.
• Vegan pesto: My basil, parsley, and pumpkin seed pesto takes about 5 minutes in a food processor. If you buy pesto, check the label, since many brands include parmesan.
• Olive oil: Just 1 tablespoon of extra virgin, and only if you’re making the salad ahead. It keeps the rinsed pasta from sticking.
• Cherry tomatoes: Halved.
• Cucumbers: Sliced.
• Bell peppers: Chopped. Together with the tomatoes and cucumbers, they bring the color and crunch.
• Red onion: Diced.
• Salt and pepper: To taste. Season after the pesto goes on, since the pesto is already salted.

The full amounts are in the recipe card below.

How to Make Cold Vegan Pesto Pasta Salad

1. Make the pesto. Blend the pumpkin seeds, garlic, basil, parsley, and lemon juice in a food processor, then stream in the olive oil and season with a good pinch of salt. The full recipe is in my vegan pumpkin seed pesto post. Keep it covered in the fridge until you need it.

2. Cook the pasta. Boil it according to the package directions. I prefer al dente for a heartier texture and to keep it intact when combining with the other ingredients.

3. Rinse. Drain the pasta and rinse it under cold water to wash off the excess starch.

4. Oil it if you’re making it ahead. Toss the rinsed pasta with 1 tablespoon of olive oil so it doesn’t stick together while it chills. Skip this if you’re serving right away.

5. Prep the vegetables. Halve the cherry tomatoes, slice the cucumbers, chop the bell peppers, and dice the red onion.

6. Combine and chill. Add the pasta, tomatoes, cucumbers, bell peppers, and red onion to a large bowl. Cover with plastic wrap and refrigerate until you’re ready to serve.

7. Dress and serve. Right before serving, add the pesto and toss gently until everything is coated. Season with salt and pepper to taste. Waiting until the last minute keeps the pesto bright green, since it’s exposed to less air in its container.

Variations and substitutions

• Pasta shapes: Cavatappi, bow tie, fusilli, rigatoni, penne, or any other short pasta.
• Seeds and nuts in the pesto: Walnuts, almonds, pecans, or sunflower seeds instead of pumpkin seeds.
• Herbs: Use all basil if you don’t have parsley (a reader did and loved it), or add cilantro, chives, or scallions.
• Garlic: A reader used garlic powder in the pesto when she was out of fresh cloves.
• Extra crunch: Add chopped celery, another reader favorite.
• Gluten-free: Use your favorite gluten-free short pasta.

Storage and Make-Ahead

• Undressed pasta and vegetables: Covered in the fridge for up to 12 to 24 hours.
• Pesto: In an airtight container in the fridge for up to 2 days. Drizzle a thin layer of olive oil over the top so the surface doesn’t oxidize.
• Dressed leftovers: Store in an airtight container in the fridge for up to 3 to 4 days.

Frequently Asked Questions

If you’re putting together a spread for a picnic or barbecue, this pairs well with other make-ahead sides. My Crunchy Asian Cucumber Salad and Asian Sesame Broccoli Salad both hold up in the fridge, and my Vietnamese Noodle Salad is another cold noodle dish with a bright, tangy dressing. You can find even more in my salad recipes.

If you make this vegan pesto pasta salad, I’d love to hear what you think. Leave a star rating and a comment below, especially if you tried a different pasta shape or added your own vegetables. Readers’ swaps like celery and all-basil pesto have made this post better over the years.