Fit Foodie Finds · by Lee Funke★ 5.0 (5)
Vegan Pesto Pasta Salad Recipe
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 24%
CARBS 53G52% OF CAL
6G FIBER41G OTHER5G TOTAL SUGAR
FAT 16G37% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy cashew-based vegan pesto tossed with pasta, chickpeas, and fresh vegetables. A rich, satisfying plant-based main with bright lemon and basil flavors.
mainitaliansaladpastabeans⚙️ food processor🍲 stockpot🌀 blenderdairy freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup raw cashews (soaked*)
- 4 cloves garlic (raw or roasted**)
- 2 cups basil (packed)
- 2 tablespoons tahini
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 lemon (juiced)
- 1 tablespoons water (or more, depending on how juicy your lemon was)
- 1 tablespoon apple cider vinegar
- 16 oz. rotini (or any kind of pasta)
- 1.5 cups cherry tomatoes (halved)
- 1 large cucumber (chopped)
- 15 oz. can garbanzo beans (rinsed)
- 3/4 cup kalamata olives (pitted and halved)
- 1/2 large red onion (thinly sliced)
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 24%
CARBS 53G52% OF CAL
6G FIBER41G OTHER5G TOTAL SUGAR
FAT 16G37% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 341mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.