This quick and easy, protein-packed, vegan pesto pasta salad is a breeze to make and is jam-packed with bold flavor!Jump to Recipe
Picnics and vegan pesto pasta salads
Picnics are my jam! I have a park chilling with friends scheduled every Sunday during the summer months to listen to tam-tams.
Being the “always hungry” friend, I always make sure to bring myself a hearty lunch and plenty of snacks since these chillings often last until night-time.
This is where this protein-packed vegan pesto pasta salad comes into play. It is not only delicious but also suuuuuuper easy to make and very filling.
I can also guarantee you that there are never leftovers when I come back from theses summer chillings since my friends take care of any stray forkfuls left behind.
I love using the soyganic smoked tofu for this recipe since it tastes incredible, but regular or marinated tofu can also work in a pinch.
Try these other summer recipes!
Tips and tricks for acing your pesto pasta salad
Feed 2 birds with one scone! Cook your frozen vegetables straight in the boiling water for your pasta.
Start by cooking your pasta as you normally would. One minute before the pasta is al dente, add the frozen vegetables to the boiling water. Wait until the water starts boiling again and try out one of the pasta to evaluate if it is cooked enough.
Nobody wants mushy overcooked pasta for pasta salad ( or for any dish really).
Cooldown quickly your pasta and vegetables by running it under cold water right after transferring it into a colander to drain.
The cold water from your tap will do a better job at cooling down your carb goodness than draining your pasta and sticking it in the fridge. Your pasta is also going to be at a smaller risk of sticking together into a big loaf.
You can estimate the potency of your edibles by using my THC calculator.
Protein-Packed Vegan Pesto Pasta Salad
- 1 cup vegan mayo
- 1/2 cup vegan pesto
- 1/4 cup nutritional yeast
- 1 lemon , zested and juiced
- 1 container capers , drained
- 1 package (450g) dry pasta
- 1 cup frozen peas
- 1 bunch green onions , thinly sliced
- 1 1/2 cup frozen shelled edamame
- 1 bloc (210g) smoked tofu , diced
- salt and pepper , to taste
- cannabis-infused oil , quantity dependant on your potency preference
- Bring a large pot of water to a boil and cook the pasta until it is almost ready.One minute before the pasta is completely cooked, add the frozen edamame and peas and continue cooking until the pasta is al dente.
- While the pasta is cooking, in a large bowl, mix together the mayo, pesto, lemon juice and zest, and nutritional yeast.
- Thinly slice the green onions. Add the onions and capers to the mayo mixture and mix together.
- Transfer the pasta into a colander and cool it down under running cold water, until the pasta is cold to the touch. Drain well.
- Mix the mayo dressing, diced tofu, and pasta together. Adjust the seasoning to your taste.
- Serve the pasta salad in bowls and individually dose each portion by drizzling it with your favorite cannabis-infused oil.Enjoy
- I like to dose my edibles at 10mg of THC per portion.
- Store in an airtight container in the fridge for up to 4 days. Do not freeze.
Sensitivity to changes in oil: no
Type of oil or infusion: cannabis-infused vegetable oil
Dosing method: Individual
This is my personal perception when made at a potency of around 20mg of THC per portion.
Sober version: To make this recipe cannabis free, simply remove the oil. There is no need to replace it with regular oil.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.