Vegan Pasta Salad with Lemon Pesto
This post may contain affiliate links. Please read my Privacy Policy for details.
Make a vegan pasta salad tossed with fresh lemon pesto, tomatoes, sun-dried tomatoes, red onion, and vegan feta. Enjoy it for meal prep, dinner, or at your next BBQ.
Vegan pasta salad is the perfect summer dish. I made this one bursting with Mediterranean ingredients like tomatoes, sun-dried tomatoes, pesto, and feta cheese. My feta is vegan, but you can easily swap it for traditional feta. I will let you in on a secret: vegan feta is the only cheese that tastes just like the dairy version!
I also make this with my homemade lemon pesto recipe. It’s really Genovese pesto with lots of lemon. You can make the pesto at home or buy it at the store. If Genovese isn’t your favorite, try pesto rosso or sun-dried tomato pesto.
You can serve this salad anytime. I find it’s great for get-togethers like BBQs or potlucks. I also make it as part of meal prepping when I want something fast and easy to eat during the week.
Key Ingredient Notes
Pasta Shape
Use pasta where the pesto can nestle in the nooks. Orecchiette. Cavatappi, rotini, fusilli, and farfalle are all good choices.
Pesto
I wrote this recipe using my homemade lemon pesto. Which is Genovese pesto with lots of lemon! If you are not a big lemon fan, stick with standard Genovese or sun-dried tomato pesto. For a smokier flavor, try roasted red pepper pesto.
Roasted Corn
Use either fresh or frozen corn. My personal favorite is frozen nibbler sweet corn. The nibblers are easier to shave the corn off, which creates a dramatic look!
See the recipe card for the complete ingredient list and measurements.
Step-by-Step Instructions
Step One: Roast the Corn
Preheat your oven to 400°F (200°C). Place the cob or spread corn kernels in a single layer on a parchment-lined baking sheet. Roast for 20 to 30 minutes, stirring halfway through. To char the corn, place it under the broiler on high. Watch it closely, because corn can go from charred to burned quickly.
Alternative Cooking Method: Preheat your air fryer to 400°F (200°C). Place corn on the cob or spread corn kernels in a single layer in the basket and air fry for 10–15 minutes, shaking the basket halfway through.
Step Two: Cook the Pasta
Cook the pasta according to the package instructions. Remove from heat, drain, and rinse under cold water to stop cooking.
Step Three: Add the Pesto
Toss the pasta in pesto. If the pesto is thick, add 1 tablespoon of olive oil to a separate bowl and mix until fully incorporated. If the pesto is still thick, repeat until you reach a spreadable consistency.
Step Four: Mix and Serve
Add the cherry tomatoes, sun-dried tomatoes, roasted corn, red onion, and basil, and toss. Add salt and pepper to your personal taste. Right before serving, toss in the feta cheese and fresh herbs (e.g., parsley, mint, or basil).
Personalize This Recipe
- Add your favorite veggies, including artichoke hearts, arugula, or bell peppers. Add diced avocado for a creamy pasta salad.
- Add protein by adding chickpeas or white beans.
- Add kalamata olives for more Mediterranean flavor. Black olives for a milder flavor.
- Make it cool (or should I say cooler) by adding fresh mint.
Diet Modifications
- Whole food plant-based: You need to make two modifications to make this WFPB. First, use whole-wheat, brown rice, lentil, or chickpea pasta. Next, make a WFPB pesto. I recommend the Forks Over Knives pesto recipe. If the pesto seems dry, add water one tablespoon at a time until it reaches the right texture.
- Gluten-free: Swap out the pasta for a GF version. I recommend the Banza chickpea pasta salads. Other GF pasta options include whole wheat, brown rice, and lentil.
Perfect Pairings
- Turkish White Bean Salad
- Chick-fil-A Kale Salad
- Blackened Corn
- Mediterranean Cucumber and Tomato Salad
How to Store
Store the pasta salad in an airtight container in the refrigerator for 3–5 days. Before serving, give it a quick toss. You may need to add more pesto, olive oil, or lemon juice to brighten the flavors.
Try My Other Pasta Recipes
- Spaghetti all’Arrabbiata
- Tahini Pasta
- Sun-Dried Tomato Orzo Pasta Salad
- Lemon Garlic Pasta
- Vegan Puttanesca
How Did It Go?
I hope you loved this vegan pasta salad as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Vegan Pasta Salad with Lemon Pesto
Equipment
- 1 large bowl
- 1 medium-sized saucepan
- 1 sheet parchment paper
- 1 chef knife
Ingredients
- 12 oz short pasta, like fusilli, orecchiette, or farfalle
- 1 cup cherry tomatoes, halved
- 1 cup roasted corn, fresh or frozen, charred in a skillet or grilled
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup red onion, diced
- ½ cup lemon pesto, homemade or store-bought
- ¼ cup fresh basil, torn
- ½ cup crumbled vegan feta
- salt and pepper, to taste
Instructions
Roast the Corn
- Preheat your oven to 400°F. Place the corn on the cob or spread 1 cup of corn kernels (fresh or frozen) in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes, stirring halfway through. The kernels will cook faster than the cob, so keep an eye on them. For a charred finish, broil the corn on high for the last few minutes. Be careful, as corn can go from charred to burned quickly.
Cook the Pasta
- Cook 12 oz of short pasta (like fusilli, orecchiette, or farfalle) according to the package instructions. Once done, remove from the heat, drain, and rinse under cold water to cool.
Add the Pesto
- The pesto should have a smooth texture, so it spreads easily. If it’s too coarse, stir in 2 tablespoons of olive oil to loosen it. Add ½ cup lemon pesto (homemade or store-bought) to the pasta and toss to coat evenly.
Add the Veggies
- Add 1 cup of halved cherry tomatoes, ¼ cup of chopped sun-dried tomatoes, 1 cup of roasted corn, ¼ cup of diced red onion, and ¼ cup of torn fresh basil to the pasta. Toss everything together and season with salt and pepper to taste.
Serve
- Just before serving, gently toss in ½ cup of crumbled vegan feta and any extra fresh herbs you'd like to add, such as parsley, mint, or extra basil.
Nutrition
More Recipes With Pasta….
- Try sun-dried tomato orzo pasta salad. The sun-dried tomato is a pesto that is filled with rich tomato flavor. My friend calls it ‘summer is a bowl’.
- Lemon pasta, pasta al limon. It’s light, fresh, and easy to make!
- Creamy tahini pasta is one of my favorites. You can make it in 30 minutes, and it’s filled with zucchini and golden tomatoes.
