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vegan pesto pasta salad

Pesto Pasta Salad Recipe


  • 1 16 oz bag of bow tie pasta or pasta of your choice
  • ¼ cup Follow Your Heart pesto sauce
  • ½ cup Follow Your Heart Shredded parmesan
  • 1 medium red orange, or yellow bell pepper, diced
  • 1 large cucumber diced
  • 1 large zucchini spiralized or diced
  • 1 medium red onion diced
  • 12 ounces cherry tomatoes quartered
  • Juice of one lemon
  • ¼ cup Italian dressing
  • 1 15 oz can cannellini beans drained and rinsed
  • 1 tbsp dried Italian seasoning
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • Baby greens or lettuce for serving


  • Cook the pasta: Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
  • In a medium bowl mix Follow Your Heart pesto sauce, lemon juice, Italian dressing, and all the spices until smooth.
  • In a large mixing bowl combine cooked pasta, sauce, cucumbers, zucchini, bell peppers, and onions until all ingredients are evenly distributed.
  • Gently fold cannellini beans and Follow Your Heart shredded parmesan into the pasta and vegetable mixture.
  • Serve at room temperature with a simple salad of baby greens and cherry tomatoes.
Tried this recipe?Let us know how it was!