Get ready to meet your new favourite pasta salad – bold, fresh, and so easy to throw together! This Sun-Dried Tomato Pesto Pasta Salad is packed with flavour, thanks to a rich, garlicky red pesto, juicy cherry tomatoes, crunchy red onion, charred corn kernels, peppery rocket, creamy chickpeas and perfectly al dente pasta. It’s the ultimate crowd-pleaser for BBQs, picnics, or lazy weeknight dinners.
Whether you serve it warm, chilled, or straight out of the fridge (because who can wait?), this salad is proof that simple ingredients can create something seriously delicious.
What ingredients do I need to make this?
- Spiral pasta (or whatever shape you prefer)
- Fresh rocket
- Cherry tomatoes
- Red onion
- Chickpeas
- Corn kernels
- Roasted red peppers
- Garlic
- Sun-dried tomatoes
- Nutritional yeast flakes
- Tomato puree
- Celtic sea salt
- Basil leaves
- Cashews
Can I make this pasta salad ahead of time?
Absolutely! This pasta salad is even better after a few hours because the flavours have time to mingle. Just store it in an airtight container in the fridge, and give it a good toss before serving. If it feels a little dry, add a splash of olive oil or lemon juice to freshen it up.
Can I freeze this pasta salad?
Pasta salads don’t freeze well because the texture of the pasta changes once thawed. It’s best enjoyed fresh or within a few days of making it.
This pasta salad is your go-to for all occasions – quick, customisable, and loaded with flavour!
What type of pasta works best for this recipe?
Short pasta shapes like fusilli, penne, or farfalle work best because their nooks and crannies hold all that amazing pesto. Go for regular, gluten-free, or even chickpea pasta – whatever you fancy!
More recipes you’ll love:
Caramelised Onion Orecchiette Pasta
Easy Tomato, Basil & Garlic Spaghetti
Vegan Mac n Cheese
Easy Shallot Tarte Tatin
Crispy Rice Salad
Sun-dried Tomato Pesto Pasta Salad
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This vegan Sun-Dried Tomato Pesto Pasta Salad is a flavour-packed dish made with garlicky sun-dried tomato pesto and perfectly cooked pasta. It’s quick, easy, and ideal for meal prep, picnics, or a satisfying plant-based meal!
Ingredients
400 grams Spiral Pasta
1 cup Chickpeas
1/2 cup Red Onion
1/2 cup Cherry Tomatoes
1/2 cup Corn Kernels
1 cup Rocket
- Sun-dried Tomato Pesto
1/3 cup Roasted Red Peppers
1/2 cup Sun-dried Tomatoes
1/4 cup Cashews
2 Garlic Cloves
1/4 cup Nutritional Yeast Flakes
1/4 cup Tomato Puree
1 tsp Celtic Sea Salt
Handful of Basil Leaves
Directions
- In a food processor, combine sun-dried tomatoes, garlic, nutritional yeast, cashews, basil, tomato puree, salt and roasted red peppers. Blend until smooth, adding a little pasta water or extra olive oil if needed to achieve a creamy consistency. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions until al dente. While the pasta cooks, chop your veggies. Halve cherry tomatoes, chop onion, and drain chickpeas. Drain and rinse pasta once cooked with cool water to stop the cooking process, then set aside.
- Heat a skillet or grill pan over medium-high heat. Add the corn kernels (fresh or thawed) and cook for 3–5 minutes, stirring occasionally, until slightly charred. Set aside to cool.
- In a large mixing bowl, toss the cooked pasta with the pesto until well coated. Add the vegetables, chickpeas and rocket. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice if needed. Serve immediately or chill in the fridge for later – it’s delicious both ways!
