Creamy Pesto Pasta Salad
Updated Feb 15, 2021, Published May 14, 2015
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Focus on relaxing and mingling at your potluck parties with this easy Creamy Pesto Pasta Salad. Healthy and hearty, it is full of peppers, tomatoes, and more.
Creamy Pesto Pasta Salad
Ingredients
For the salad:
- ½ pound gluten-free pasta of choice , elbows or spirals work best
- 1 medium red or green bell pepper, seeded and chopped
- 1 small red onion, diced
- 3 medium celery stalks, diced
- 2 cups grape tomatoes, halved
- 1/3 cup not packed fresh cilantro leaves, chopped
For the dressing:
- 1 12 ounce package firm silken tofu, (such as Mori Nu)
- 1½ ounces fresh basil leaves, 50-60 leaves
- ½ cup fresh cilantro leaves, not packed
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon sriracha, or ½ teaspoon hot pepper sauce
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Fine sea salt and black pepper, to taste
Instructions
Make the salad:
- Cook the pasta according to the package directions. Rinse well and drain. Place into a large bowl with the chopped pepper, onion, celery, tomatoes, and cilantro. Toss to combine.
Make the dressing:
- Place all dressing ingredients in a blender and blend until smooth. Pour about 2/3 of the dressing over the pasta salad and toss to coat. Add more dressing if a creamier pasta salad is desired. (Save any extra dressing in a jar in the refrigerator for up to 4 days. Use as a dip, over more pasta, or as a spread for wraps or sandwiches.)
Nutrition
Calories: 242kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 39mgPotassium: 259mgFiber: 1gSugar: 3gVitamin A: 1100IUVitamin C: 29.2mgCalcium: 32mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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