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Creamy Pesto Pasta Salad

  • Author: kindrootsfood
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Creamy Pesto Pasta Salad with zucchini, corn, and creamy vegan pesto sauce makes the perfect summer side-dish or lunch!


  • 1 medium-large zucchini, halved and cut into 1/4 inch slices
  • 2 ears of corn, kernels removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 12 oz. of fusilli

Creamy pesto:

  • 1 large handful of basil
  • 1 avocado (cut in large chunks for easier blending)
  • 1/4 cup non-dairy or dairy parmesan cheese (optional)
  • 1 lemon, juiced and zested
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil



Store for 3-4 days in an airtight container in the refrigerator.

Pull stored pasta salad out of the fridge and place on the counter for 30 minutes before eating.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Salad, side

Keywords: creamy pesto pasta salad