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Fresh Garlic Scape Pesto Pasta Salad

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A zesty vegan pasta salad featuring fresh garlic scape pesto, crisp veggies, and a lively dressing. Quick, easy, and perfect for spring gatherings or weeknight meals.

Ingredients

Scale
  • 1 cup fresh garlic scapes, roughly chopped
  • 1/3 cup raw cashews or pine nuts (soaked for 30 minutes if possible)
  • 1/2 cup fresh basil leaves (optional)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • Black pepper, freshly ground, to taste
  • 12 ounces cooked pasta (fusilli or penne), drained and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh parsley or arugula, chopped (optional)
  • Zesty Vegan Dressing:
  • Zest of one lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 12 ounces of pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and rinse with cold water to cool. Set aside in a large mixing bowl.
  2. In a food processor, combine garlic scapes, soaked cashews, basil leaves, olive oil, lemon juice, nutritional yeast, salt, and black pepper. Pulse until smooth and creamy, scraping down sides as needed. Add more olive oil by teaspoon if too thick.
  3. Prepare the veggies: halve cherry tomatoes, dice cucumber and red bell pepper, and chop parsley or arugula if using.
  4. In a small bowl, whisk together lemon zest, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the zesty vegan dressing.
  5. Add pesto to the cooled pasta and stir to coat evenly. Toss in the prepared veggies and herbs. Pour dressing over the salad and mix gently but thoroughly. Adjust seasoning if needed. Chill for 15-20 minutes or serve immediately.

Notes

Soak nuts for creamier pesto. Pulse pesto just until combined to avoid warming and dulling flavors. Use fresh, firm garlic scapes for best taste. Cook pasta al dente and rinse with cold water to prevent mushiness. Salad tastes better after chilling for 20 minutes or more. Can be made ahead and stored up to 3 days refrigerated. Add splash of olive oil or lemon juice when reheating. Substitute nuts or pasta as desired for dietary needs.

Nutrition

Keywords: garlic scape pesto, vegan pasta salad, fresh pesto, garlic scapes, vegan recipe, spring salad, easy pasta salad, gluten-free option

Find it online: https://emmaoven.com/fresh-garlic-scape-pesto-pasta-salad-5-easy-steps-for-zesty-vegan-twist/