Whole Wheat Pasta Salad With Pesto & Cherry Tomatoes
Easy and satisfying, this whole wheat pasta salad recipe has a simple ingredients list and comes together quickly. Made with hearty whole wheat pasta, herby pesto, and juicy cherry tomatoes. This vegan pasta salad hits the spot on warm summer days.
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Tell Me About This Whole Wheat Pasta Salad Recipe
- Flavor: Packed with fresh basil, mint, spinach, and chives, this pasta salad is a burst of summer in every bite. The pesto is lush and vibrant, while cherry tomatoes add juicy sweetness and toasted pine nuts bring a satisfying crunch.
- Ease: Blend the sauce, cook the pasta, toss it all together—no complicated steps or hard-to-find ingredients. You will need a food processor or high-speed blender to make the pesto.
- Time: With a quick prep time and minimal hands-on work, you can have this delicious pasta salad ready in under 30 minutes (plus a little time to let the flavors mingle if you like). Just like my favorite crunchy romaine salad, this pasta salad is perfect for a quick lunch, main course, or perfect side dish for pork burgers, fried chicken, or your next BBQ.
Looking for more vegan pasta recipes? I’ve got 17 more right here!
Let’s Talk Ingredients
This whole wheat pasta salad is all about the balance of hearty whole grain pasta and fresh, flavorful tomatoes and herbs. Here’s what you’ll need and why each ingredient matters:
- Whole wheat rotini: Whole wheat noodles add fiber, nutty flavor, and keep you full longer compared to white pasta. Plus, they hold up beautifully in pasta salad form—even the next day! I like this whole grain pasta from Barilla or Delallo whole wheat pasta.
- Spinach, mint, basil, chives: These fresh greens and herbs are the base to the 4 herb pesto and bring tons of complexity and flavor.
- Toasted pine nuts: For a touch of richness and crunch. Save some for sprinkling on top! Don’t like pine nuts? Try our vegan almond pesto sauce instead!
- Lemon juice & olive oil: These bring out the best in the herbs and veggies, tying everything together.
- Cherry tomatoes: Sweet, juicy, and perfect for bite size pieces. Bell peppers, red onion, or artichoke hearts would also be great additions for extra fresh vegetables and color.
- Kosher salt & garlic: Essential for seasoning and depth—don’t skip!
- Chive blossoms or extra herbs (optional): For a pretty, peppery garnish.
How to Make It
Start by making the pesto: In a food processor, combine spinach, mint, basil, chives, half the pine nuts, lemon juice, garlic, and salt. Pulse to combine, then slowly drizzle in the olive oil until the sauce is smooth and vibrant. Taste and adjust with more salt or lemon juice as needed. You can make the sauce ahead and refrigerate it in a glass jar or airtight container for up to three days.
Bring a large pot of heavily salted water to a boil and cook your whole wheat pasta about 7-8 minutes. Drain and return the pasta to the pot and toss with the pesto sauce. The pasta can be served hot, at room temperature, or cold, but my favorite part is letting it sit out covered for an hour so the flavors meld.
When you’re ready to serve, toss in the cherry tomatoes, drizzle with a little more olive oil, and sprinkle with the remaining pine nuts and chive blossoms or extra herbs. If you love feta cheese, goat cheese, or mozzarella cheese, crumble some on top (it obviously wouldn’t be vegan if you add the cheese). Store any leftover pasta salad in an airtight container—it’s even better the next day!
Want to follow up with a summery vegan dessert? Make my vegan zucchini bread!
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FAQ
Can I use gluten-free pasta or white pasta instead of whole wheat?
Absolutely! GF pasta or classic white pasta both work. Just watch your cooking times so the noodles stay al dente.
What other veggies can I add?
Try bell peppers, red onion, black olives, artichoke hearts, or even green onions for extra crunch and flavor.
How long does pasta salad last in the fridge?
Stored in an airtight container in the fridge, it’s great for up to 3 days. The flavors actually improve overnight. If it seems dry the next day, add an extra drizzle of olive oil and give a good stir. I do not recommend freezing pasta salad.
What protein can I add?
If you want to keep this vegan, add diced tofu (grilled or plain). If you aren’t worried about it being vegan add grilled chicken, cheese, or cooked shrimp.
Whether you’re prepping for a pool party or looking for a quick lunch, this whole wheat pasta salad is a great recipe to keep in your rotation. Let me know your favorite ingredients or twists in the comments—happy cooking!
Whole Wheat Pasta Salad with Pesto & Cherry Tomatoes
Ingredients
- 2 packed cups spinach
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup coarsely chopped chives
- 1/4 cup toasted pine nuts, divided
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 cup olive oil, plus more for drizzling
- 1 pound whole wheat rotini or other short pasta shape
- 1 pound cherry tomatoes, halved
- chive blossoms or more herbs for garnish, optional
Instructions
- Combine 2 cups spinach, 1/2 cup mint, 1/2 cup basil, 1/2 cup chives, 2 tablespoons pine nuts, 1 tablespoon lemon juice, 2 cloves garlic, and 1 teaspoon kosher salt in a food processor and pulse to combine. With the machine running, slowly add the 1/2 cup olive oil in a steady stream. Turn machine off, scrape down the sides with a silicone spatula and pulse again until sauce is smooth. Add more salt or lemon juice as needed then either set aside until pasta is cooked or transfer to a tightly-sealed container and refrigerate for up to 3 days.
- Bring a large pot of heavily-salted water to a boil and cook pasta 7-8 minutes. Do not overcook. Drain and transfer to a large bowl (don't rinse under cold water).
- Add pesto and toss. This pasta can be served hot, room temperature, or cold, but I think it is best at room temperature. Cover loosely with plastic wrap (you can let it sit out for an hour or so).
- When ready to serve toss in the pound of cherry tomatoes, drizzle with a little more olive oil, and sprinkle with the remaining 2 tablespoons pine nuts and chive blossoms or extra herbs.
- If you’d rather have it hot, just toss the tomatoes in immediately and drizzle the olive oil and sprinkle the pine nuts and blossoms onto each serving.
- If you’d like it cold, just stick it in the fridge, covered, after you’ve added the sauce. Then once it is chilled, toss in the tomatoes, drizzle with olive oil and sprinkle the nuts and blossoms on top.
Notes
- Rinsing the pasta: You don’t need to rinse the pasta under cold water. This will rinse off the beautiful starch that helps the sauce have a creamy-like consistency.
- Make ahead: The pasta can be made up to a day in advance. Give a stir before serving and drizzle with more olive oil if it seems dry.
- Add protein: If you’d like to keep it vegan, add grilled or fresh cubes of tofu. If aren’t worried about it being vegan, add cheese like fresh mozzarella or feta or grilled chicken or shrimp.
- Add veggies: Grilled veggies would be great or minced red onion, or even corn kernels.
- Toasting pine nuts: To toast the pine nuts, place them in a small, dry skillet and toast over medium heat, stirring frequently, until they start to darken and become fragrant. Immediately remove from the pan, they burn quickly.
