Vegan Pasta Salad
This Vegan Pasta Salad combines tender pasta, zesty roasted red pepper sauce, crunchy walnuts, and a fresh herby topping. Perfect for picnics, quick dinners, or meal prep!
Equipment
- Rimmed Sheet Pan
- Large Pot
- Food Processor
- Mixing Bowls
Ingredients
Main Ingredients
- 1 pound fusilli, rotini, or penne rigate
- 1 cup raw walnuts
- 5 ounces sourdough or country-style bread sliced
- 1 jar roasted red bell peppers drained
- 3 cloves garlic roughly chopped
- 1 medium lemon zested and juiced
- 0.5 to 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- black pepper freshly cracked, to taste
- 1/3 cup extra virgin olive oil
- 3 cups baby arugula chopped
Herby Bread Crumb Topping
- 1 cup flat-leaf parsley finely chopped
- 1.5 cups fresh basil finely chopped
- 3 tablespoons capers chopped
- 0.25 teaspoon red pepper flakes optional
- 0.5 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Place sliced bread and walnuts on a rimmed sheet pan. Toast for 8–10 minutes, tossing halfway through. Cool when golden.
- Cook pasta in a large pot of salted boiling water for 2 minutes longer than al dente. Reserve 1 cup pasta water. Drain and rinse pasta.
- Make breadcrumbs: Tear toasted bread and pulse in food processor to coarse texture. Reserve half for topping.
- Prepare roasted red pepper sauce: In food processor, blend remaining bread crumbs, walnuts, roasted red peppers, garlic, lemon juice, smoked paprika, red pepper flakes, kosher salt, and black pepper into a thick paste. Stream in olive oil until smooth.
- Make herby topping: Mix reserved bread crumbs with lemon zest, parsley, basil, capers, optional red pepper flakes, and flaky salt.
- Assemble salad: Toss pasta with red pepper sauce, thinning with pasta water as needed. Fold in arugula and top with herby bread crumb mixture.
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Notes
Store leftovers in an airtight container for up to 5 days. Keep topping separate for maximum crunch. Add a splash of olive oil or lemon juice when serving leftovers.