Pesto Pasta Salad (Gluten-Free, Dairy-Free) Recipe

Name: Pesto Pasta Salad (Gluten-Free, Dairy-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 8 ounces, weight Pasta (I Prefer Banza); 2 cups Kale, Washed And Trimmed; 1 Tablespoon Oil; 2 cups Finely Sliced Red Cabbage; 3/4 cups Mayo (I Love The Primal Kitchen Brand); 1/2 cups Pesto (as Prepared In Recipe); 1 bunch Mixed Greens, For Serving (optional); Crushed Red Pepper Flakes, To Taste; FOR THE PESTO:; 4 cups Fresh Basil Leaves, Torn And Stems Removed; 1/4 cups Walnuts; 3 Tablespoons Nutritional Yeast; 2 Tablespoons Oil (grapeseed, Avocado, Or Olive Work Best); 1 whole Shallot, Diced; 3 Tablespoons Lemon Juice; 1 pinch Salt And Pepper, Toaste; 2 cloves Garlic

Servings: persons

FOR THE SALAD:
8 ounces, weight Pasta (I Prefer Banza)
2 cups Kale, Washed And Trimmed
1 Tablespoon Oil
2 cups Finely Sliced Red Cabbage
3/4 cups Mayo (I Love The Primal Kitchen Brand)
1/2 cups Pesto (as Prepared In Recipe)
1 bunch Mixed Greens, For Serving (optional)
Crushed Red Pepper Flakes, To Taste
FOR THE PESTO:
4 cups Fresh Basil Leaves, Torn And Stems Removed
1/4 cups Walnuts
3 Tablespoons Nutritional Yeast
2 Tablespoons Oil (grapeseed, Avocado, Or Olive Work Best)
1 whole Shallot, Diced
3 Tablespoons Lemon Juice
1 pinch Salt And Pepper, Toaste
2 cloves Garlic

1
Cook pasta according to package directions. Strain and cool. If using Banza pasta, I recommend also rinsing with cool water to prevent the noodles from sticking together. Set aside.
2
Prepare pesto while the pasta cools by pulsing the ingredients in a food processor until basil leaves are finely chopped and the nuts are almost a finely ground consistency. Transfer to a bowl and set aside.
3
In a large mixing bowl (I used a huge casserole dish, use whatever works), massage kale leaves with oil to soften them. They will turn a beautiful, vibrant green color and tenderize, which is much easier for digestion. Add chopped cabbage and pasta and stir to combine.
4
In the bowl with the pesto, stir in mayo until well incorporated. Add this to the mixing bowl with the pasta and veggies. Use a rubber spatula or wooden spoon to mix the pesto aioli (mayo + pesto = pesto aioli) in with the pasta and veggies until everything is coated with the aioli.
5
Serve with mixed greens and sprinkle with crushed red pepper flakes. Store leftovers in an airtight container in the fridge for up to a week. Enjoy!

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 8 ounces, weight Pasta (I Prefer Banza), 2 cups Kale, Washed And Trimmed, 1 Tablespoon Oil, and more.

Yes, Pesto Pasta Salad (Gluten-Free, Dairy-Free) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pesto Pasta Salad (Gluten-Free, Dairy-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions