This is 100% the best pasta salad I’ve ever eaten. I’m pretty sure it’s a food group, or if it’s not, then it should be. It’s creamy and garlicky and cheesy (without cheese) and just all round, incredible. We make a double batch of this at least once every two weeks. It’s great for dinner, delicious for lunch and perfect for carrying around with you. Try it, you won’t be disappointed.
The pesto is where the magic starts. It’s made with pistachios, basil, garlic, lemon juice, nutritional yeast and a splash of water – no oil, no dairy, and nothing complicated. Just blend it all up into a thick, creamy sauce that clings to every bit of pasta. It’s rich, flavourful and has that cheesy vibe thanks to the nutritional yeast. The pistachios give it a buttery texture, and the lemon and garlic bring it to life.
Once you’ve got the pesto sorted, everything else comes together pretty quickly. We use brown rice pasta to keep it gluten-free and give the salad a bit more substance. It’s got a slightly firmer bite than regular pasta and holds up really well, even after a day or two in the fridge. Perfect if you’re batch cooking or planning ahead.
The rest of the salad is all about balance – protein, texture, colour, crunch. Chickpeas and dry-fried tofu add the protein and keep it filling. Sweetcorn adds a pop of sweetness, while diced beetroot brings that earthy depth and beautiful purple-pink streaks through the mix. There’s avocado for creaminess, cucumber and spring onions for freshness and crunch, and black olives for a bit of salty contrast. It’s all stirred through so every bite has a little of everything, with the pesto wrapping it all together.
We usually throw in a mix of salad leaves and shredded iceberg too – it helps lighten it up and adds some crispness without taking over. You can use whatever greens you’ve got, but the mix of textures works really well. And honestly, it’s one of those meals that somehow tastes even better the next day. We make a big batch, store it in a container, and it’s ready to grab whenever. No need to heat it, no need to add anything – just stir and eat.
Whether you’ve just finished a ride, need something solid between meetings, or want a quick dinner that doesn’t feel like a compromise, this ticks all the boxes. It’s comforting without being heavy, fresh but still satisfying, and full of plants that’ll actually keep you going.
I’ve been making variants of this pesto for years. It’s incredible, I’ve never found anything that comes close. This version is oil free.
Juice of half a lemon.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1/2tsp.
Peeled.
This is our base salad recipe. The ingredients do vary slightly, but it’s a really good starting point.
1/2 an iceberg lettuce.
1 small tin, drained.
1 avocado.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1tsp.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1/2tsp.
1/4tsp.
Once the pasta is cool and the tofu is mostly cool (or at least, not hot), mix everything together in the bowl and serve. Or have some, and then put the rest in a sealed pot in the fridge. It will keep for 2 – 3 days. Maybe longer, but we’ve always eaten it by then.
