July 15, 2021
Vegan Chick’n Pesto Pasta Salad
This vibrant Vegan Chick’n Pesto Pasta Salad is tossed with zesty pesto, seasonal veggies, toasted pine nuts and vegan chick’n pieces – and it’s a summer harvest dream come true!
Pasta, Pesto, and summer’s harvest: A match made in heaven
Pasta salad is a fundamental dish at every summer cookout and BBQ, but let’s be honest – most of them are the same old song and dance.
And that’s where my Vegan Chick’n Pesto Pasta Salad comes in. She’s bright and fresh and makes the most of a good summer’s harvest – and even if you don’t like peas, I promise you’ll love ’em in this pasta salad. They lend a slight sweetness to the zesty pesto and savory zucchini, and in my opinion, really round out the whole dish.
Grab a drink and let’s get to making the best Vegan Chick’n Pesto Pasta Salad!
what you need to make Vegan Chick’n Pesto Pasta Salad
Don’t know what to do with all that zucchini your neighbor keeps giving you? The answer is simple – and trust me, it’s not zoodles ???? With just a handful of ingredients and all some amazing seasonal summer produce, you can prepare this Vegan Chick’n Pesto Pasta Salad in the time it takes to boil noodles. The only hard part is having to suffer through waiting for it to chill in the fridge. Here’s what you’ll need:
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Short noodles – I like to use Fussili or Cavatappi, but use whatever short noods you like best!
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fresh basil
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nutritional yeast
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pine nuts
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fresh garlic
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olive oil
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a handful of seasonings: salt, pepper, red pepper flakes
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vegan mayonnaise
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fresh lemon juice & lemon zest
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vegan butter
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zucchini
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peas
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your favorite brand of vegan chick’n strips or soy curls
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vegan parmesan-style shreds
how to make Vegan Chick’n Pesto Pasta Salad
In the time it takes to boil the noodles, all you have to do is quickly prepare the pesto sauce with he help of your food processor and sauté the zucchini and vegan chick’n! Then comes the hard part … the waiting game. Here’s how to make the best summer pasta salad:
1. Boil the noodles:
Cook the noodles according to the package directions. Drain, but do not rinse.
2. Make the pesto sauce and start to toss:
Combine the basil, pine nuts, garlic, olive oil, nutritional yeast, 1 teaspoon salt and red pepper flakes, and pulse until smooth. Transfer the pesto to a large bowl, along with the vegan mayo, lemon juice and lemon zest, and whisk to combine. Add the cooked noodles to the bowl, tossing to combine. Set aside.
3. sauté the zucchini and chick’n and toss some more:
Sauté the zucchini and vegan chick’n in a bit of vegan butter. Add both to the bowl with the peas and parmesan, and toss again.
4. Chill:
Place the pasta salad in the refrigerator to chill for at least 2 hours, but preferably 3 to 4.
5. Serve!
Serve with fresh basil, vegan parmesan shreds, toasted pine nuts and lemon wedges, and enjoy!
tools you’ll need:
- Although not necessary, I like to use a mandolin to get even slices on my zucchini (it’s the perfectionist in me). If a mandolin isn’t your thing, a sharp knife will do just fine.
- A large mixing bowl for mixing and serving.
- A food processor to make the pesto in a presto! Or you could whip out the old mortar and pestle and make it the OG way. Up to you.
more summer salads to satisfy all your cravings:
- This Buffalo Chick’n Pasta Salad is a buffalo chick’n lover’s dream come true.
- The Lemony Orzo Salad in this recipe is super yummy and simple! If making this for a larger group, I’d double (or maybe even triple) the recipe.
- I love this Vegan Antipasto Potato Salad! It’s hearty and fresh and super delicious!
this pesto is the best-o!
I hope you love my Vegan Chick’n Pesto Pasta Salad as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Vegan Chick'n Pesto Pasta Salad
Ingredients
- 1 pound short noodles such as Fussili or Cavatappi
- 1 ½ packed cups fresh basil pluys more for serving
- 3 tablespoons pine nuts plus more for serving
- 5 cloves fresh garlic
- ½ cup extra virgin olive oil
- ¼ cup nutritional yeast
- 3 teaspoons salt divided
- ¼ teaspoon red pepper flakes optional
- ½ cup vegan mayonnaise
- 1/3 cup fresh lemon juice
- 3 tsp vegan butter divided
- 1 pound zucchini cut into about ½” – thick slices (about 2 zucchini)
- 1 teaspoon fresh ground black pepper
- 8 oz vegan chick’n strips
- 1 ½ cup peas fresh or frozen (if frozen, defrosted under lukewarm running water)
- 1 cup vegan parmesan-style shreds plus more for serving
- Lemon wedges for serving
Instructions
- Cook the noodles according to the package directions. Drain, but do not rinse.
- Meanwhile, prepare the pesto sauce, zucchini, and chick’n. For the pesto sauce, combine the basil, pine nuts, garlic, olive oil, nutritional yeast, 1 teaspoon salt and red pepper flakes, and pulse until smooth. Transfer the pesto to a large bowl, along with the vegan mayo, lemon juice and lemon zest, and whisk to combine. Add the cooked noodles to the bowl, tossing to combine. Set aside.
- Melt 2 teaspoons of vegan butter in a nonstick skillet over medium-high heat. Add the zucchini in a single layer, and cook, not touching them, until the bottom sides brown and start to crisp on the outer edges, about 3 to 5 minutes. Season with a teaspoon of salt and fresh ground black pepper, give it a good mix and continue to cook another 2 to 3 minutes. Add the zucchini to the large bowl with the pasta.
- In the same skillet you cooked the zucchini in, melt the remaining teaspoon of butter over medium heat. Once it’s melted add the chick’n strips and sauté, stirring often, until heated through, about 4 to 5 minutes. Add the chick’ strips to the large bowl, along with the peas and parmesan shreds. Toss gently to combine, ensuring all the ingredients are lightly coated in sauce.
