Pin I discovered this pasta salad on a sweltering afternoon when my friend texted asking if I could bring something to a potluck—something that wouldn't wilt in the heat and actually tasted alive. I had basil threatening to bolt in my garden, a can of chickpeas I kept meaning to use, and the wild idea that cashew cream might work beautifully in place of dairy. Three bowls were empty before people even sat down to eat, and someone asked for the recipe before dessert arrived.
My partner still talks about the time I made this for meal prep, filling four glass containers that lined our fridge like little edible jewels. He'd grab one for lunch and come home raving about how the flavors had somehow deepened from morning to afternoon, how the arugula had softened just enough to be tender but still peppery. That's when I realized this wasn't just a recipe—it was something that actually got better as it sat.
Ingredients
- Short pasta (300 g/10 oz): Fusilli or penne work beautifully because their curves trap the creamy pesto, but honestly, whatever shape you love will work—the key is cooking it just until al dente so it holds its bite.
- Fresh basil leaves (50 g/2 cups): Use the youngest, brightest leaves you can find, tearing them gently by hand if possible to keep the color vibrant and the flavor fresh.
- Raw cashews (60 g/1/2 cup): Soak them for an hour so they blend into silk; this is what makes the pesto creamy without any cream at all, and it's genuinely magic.
- Nutritional yeast (2 tbsp): This gives an umami depth and subtle cheesy note that makes people ask what your secret ingredient is.
- Garlic (2 cloves): Use fresh and raw—the bite mellows as it sits and melds with the other flavors.
- Lemon juice (2 tbsp): Freshly squeezed matters here; bottled versions taste tinny by comparison and will dull the brightness of the basil.
- Extra virgin olive oil (60 ml/1/4 cup): Don't skimp on quality—this is what carries the flavor and gives the pesto its luxurious feel.
- Plant-based milk (60 ml/1/4 cup): Any unsweetened version works, but oat milk adds a subtle richness that I've come to prefer.
- Salt and black pepper: Taste as you go; you might need slightly more than the recipe suggests depending on your other ingredients.
- Chickpeas (1 can/400 g): Drain and rinse them thoroughly so they're dry and won't make the salad watery.
- Fresh arugula (75 g/3 cups): The peppery bite is essential to this dish—it balances the richness of the pesto and keeps everything feeling fresh.
- Cherry tomatoes (100 g/3.5 oz): Halve them right before assembling so they stay juicy and don't sit in their own liquid.
- Red onion (1/2 small): Slice it paper-thin and add it just before serving if you like it crisp, or toss it in earlier if you prefer it softened and mellow.
- Cucumber (1 small): Dice it small so every forkful gets a cool, refreshing bite.
Instructions
- Boil the pasta to perfect al dente:
- Fill a large pot with salted water and bring it to a rolling boil—you want enough water that the pasta has room to dance around. Follow the package timing but taste a minute or two before it says it's done, looking for that tender-but-still-slightly-firm bite that will keep the salad from turning mushy as it sits.
- Cool the pasta completely:
- Once drained, rinse it under cold water and shake it dry thoroughly so it won't clump together or absorb extra moisture that would water down your pesto.
- Blend the pesto into silky cream:
- While the pasta cooks, combine your soaked and drained cashews, basil, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender or food processor. Start blending and let the motor run until everything transforms into a smooth, pourable cream—this takes longer than you'd think, maybe two or three minutes, and it's worth waiting for because this is where the magic happens.
- Taste and adjust the pesto:
- Before you commit it to the whole salad, dip a spoon in and taste it. Does it need more salt, more lemon, more basil? Make your adjustments now while it's easy; this is your last chance to get it exactly right.
- Combine everything gently:
- In a large bowl, toss together your cooled pasta, drained chickpeas, arugula, tomatoes, red onion, and cucumber. Pour the pesto over everything and toss with a light hand at first, then more vigorously, making sure every piece gets coated in that creamy green goodness.
- Taste and serve:
- Take a big bite, breathe deeply, and ask yourself if it needs more seasoning. Some people like to let it chill for thirty minutes before serving—this allows the flavors to marry and the arugula to soften slightly—but it's equally delicious served right away while everything still has snap.
Pin What stays with me most is watching someone take that first bite, expecting something ordinary and getting hit with this unexpected combination of creamy, peppery, tangy, and alive all at once. That moment of pleasant surprise never gets old.
Why the Cashew Pesto Works
Cashews are miraculous in a blender—they have a natural creaminess that dairy alternatives sometimes lack, and when you soak them first, they become almost butter-like in texture. I used to think I needed a special vegan cream to achieve richness, but one afternoon of frustration with a failed recipe taught me that whole foods, when given a little time and respect, can do the job better. The nutritional yeast adds savory depth without tasting fake or chemical, grounding the basil's brightness in something earthy and satisfying.
Making This Your Own
I've made this salad with roasted red peppers stirred in when I wanted something slightly sweeter, and I've added halved kalamata olives when someone mentioned missing that briny note. One inspired evening, I tossed in some toasted pumpkin seeds for crunch, which added a subtle nuttiness that played beautifully with the cashew pesto. The base is strong enough to hold all of these additions, so trust your instincts and build on what you love.
Storage and Timing
This salad is best eaten the same day it's made, when everything still has its integrity and the arugula hasn't surrendered to the dressing. Leftovers stay fresh in an airtight container in the fridge for up to two days, though you might need to add a squeeze of fresh lemon juice to wake them back up. If you're planning ahead, keep the pesto separate and dress the pasta and vegetables right before eating—this keeps everything at peak freshness and lets people customize how much pesto they want.
- Make the pesto up to three days ahead and store it in a sealed jar in the fridge, bringing it to room temperature before tossing with the other ingredients.
- Cook the pasta and chop your vegetables the morning of serving, keeping them in separate containers until the last moment.
- If bringing this to someone else's house, pack the pesto separately and dress it just before serving for maximum texture and brightness.
Pin This salad has become my answer to almost every gathering request because it's nourishing, beautiful, and manages to feel both simple and sophisticated at the same time. Make it for someone you love, or make it for yourself on an ordinary Tuesday, and let it remind you that plant-based eating doesn't mean sacrificing indulgence or joy.
Recipe Questions
- → How is the creamy pesto made?
The creamy pesto blends fresh basil, soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, and plant-based milk until smooth and rich.
- → Can I use gluten-free pasta?
Yes, gluten-free short pastas like fusilli or penne work well and maintain the dish's texture.
- → What adds protein to this dish?
Chickpeas provide a hearty source of plant-based protein, complementing the creamy pesto for a balanced meal.
- → How to adjust the dish for nut allergies?
Replace cashews in the pesto with sunflower seeds or silken tofu to keep it creamy and nut-free.
- → Is it better served chilled or fresh?
Freshly tossed offers vibrant flavors, but chilling for 30 minutes enhances the melding of the pesto and vegetables.
- → What are good wine pairings?
A crisp white wine like Sauvignon Blanc pairs well with the bright, herbal flavors of this dish.