Equipment
Ingredients
Pasta and Base
- 450 g fusilli
- 10 g salt, fine
- 315 g cherry tomato, halved
- 40 g arugula
Vegan Pesto
- 60 g pine nuts, raw
- 50 g capers, rinsed
- 1 garlic, peeled
- 60 g basil
- 30 ml lemon juice
- 80 ml olive oil
- 2 g black pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 723 kcal
- Protein
- 19 g
- Carbohydrates
- 92 g
- Fat
- 32 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1279 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 8 g
- Potassium
- 634 mg
- Calcium
- 88 mg
- Iron
- 5.8 mg
- Magnesium
- 126 mg
- Phosphorus
- 336 mg
- Zinc
- 2.9 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 5.1 mg
- Vitamin K
- 104 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 1.11 mg
- Riboflavin
- 0.54 mg
- Niacin
- 9.5 mg
- Folate
- 308 mcg
- Water
- 127 g
Sources: USDA FoodData Central
Method
Bring a large pot of water to a boil at 100°C/212°F and add a generous pinch of salt.
Add the fusilli to the boiling water and cook until tender, approximately 10-12 minutes.
Drain the pasta in a colander and rinse under cold water until the pasta is completely chilled. Shake well to remove excess moisture.
Place the halved cherry tomatoes in a large bowl and sprinkle with a pinch of salt. Set aside.
In a food processor, combine the pine nuts, rinsed capers, and garlic. Pulse until the mixture is coarsely chopped.
Add the basil, lemon juice, salt, and black pepper to the food processor. Pulse until the ingredients are finely chopped.
With the motor running, slowly stream in the olive oil until the pesto is smooth and emulsified.
Transfer the pesto into the large bowl with the tomatoes and stir to combine.
Add the chilled pasta to the bowl and stir until every piece of pasta is evenly coated in pesto.
Let the pasta salad sit for 5 minutes at room temperature to allow flavors to meld.
Fold in the fresh arugula and serve immediately.
Chef's Notes
- For the brightest pesto color, blanch the basil leaves for 10-15 seconds in boiling water, then immediately shock them in ice water before blending. This helps preserve their vibrant green hue.
- Don't overcook the pasta; it should be al dente as it will continue to soften slightly when mixed with the pesto and dressed.
- Taste and adjust seasoning before serving. The saltiness of the capers can vary, so you might need more or less salt in the pesto.
- For a richer flavor, toast the pine nuts lightly in a dry skillet over medium heat until fragrant before adding them to the food processor. Watch them closely to prevent burning.
- If making ahead, reserve the arugula and add it just before serving to prevent it from wilting.
Storage
Refrigerator: 3 days — Keep in an airtight container; the arugula may wilt over time.
Reheating: Serve cold or at room temperature.
Troubleshooting
Pasta is sticky or clumped together
Cause: Excess starch was not rinsed off or pasta was not shaken dry.
Fix: Rinse again with cold water and toss with a teaspoon of olive oil.
Prevention: Rinse the pasta under cold running water until the water runs clear and the pasta is cold.
Pesto is too thick to coat pasta
Cause: Pine nuts or basil absorbed more moisture than expected.
Fix: Add 1 tablespoon of water or extra olive oil and pulse again.
Prevention: Measure oil accurately.
Cultural Context
Pasta salad is a popular dish in many Western cuisines, adapted from the Italian tradition of serving pasta cold. This vegan version celebrates the fresh, vibrant flavors of the Mediterranean, particularly the basil and olive oil central to pesto, making it a refreshing choice for picnics, potlucks, and light meals.
