• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Main Dishes

    Pasta Salad with Parsley Pesto and Two Squashes

    Published: Jun 23, 2011 · Updated: May 4, 2021 · This post may contain affiliate links.

    This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/vegetarian potluck, yet easy enough to make as part of an everyday meal. It's delicious with grilled vegetables and vegan burgers.

    Pasta salad with parsley pesto and two squashes recipe

    Serves: 8 or more

    • 1 packed cup parsley leaves
    • Several basil leaves, optional
    • ¼ cup toasted pine nuts or ½ cup walnuts halves, toasted or not
    • Juice of ½ lemon, plus more, to taste
    • 2 tablespoons extra-virgin olive oil
    • 6 to 8 ounces penne pasta or other, preferably whole grain
    • 2 medium-small zucchinis, quartered lengthwise and sliced
    • 1 medium-small yellow summer squash, cut to match zucchini (see note)
    • ½ medium red bell pepper, finely diced
    • ⅓ cup sliced sun-dried tomatoes
    • 1 to 2 scallions, thinly sliced
    • Salt and freshly ground pepper to taste
    • Dried hot red pepper flakes, optional
    • 1 cup or so halved cherry or grape tomatoes

    Combine the first 5 ingredients in a food processor along with ¼ cup water, and process until the mixture is coarsely and evenly pureed. Set aside.

    Cook the pasta in plenty of rapidly simmering water until al dente. Just before draining it, add the squashes to the water, and simmer for a minute or so. Drain and rinse the pasta and squashes under cool water, then drain well again.

    Combine the squash and pasta mixture in a large serving bowl with the bell pepper, dried tomatoes, and scallions. Add the pesto and toss well.

    Season with salt and pepper and add a bit of heat with red pepper flakes if you'd like. Add a bit more lemon juice if you'd like. A combination of lemon juice and salt, judiciously added, helps bring up the flavor. Scatter the tomato halves over the top and serve.

    Note: Of course, you can reverse this and use two yellow squashes and one zucchini, or one of each plus another kind of tender summer squash like pattypan.

    Nutrition information 
    Per serving: Calories: 159;  Total fat: 8g;  Protein: 4g;  Carbs: 15g;  Sodium: 7mg

    Pasta salad with parsley pesto and two squashes recipe
    • Here are more pasta salad recipes.
    • Here are more Vegan Potluck Dishes.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.

    More Vegan Main Dishes

    • vegan sloppy joes
      Vegan Sloppy Joes - with Pinto Beans and Quinoa!
    • vegan cream of asparagus soup
      Vegan Cream of Asparagus Soup
    • vegan greek pasta salad
      Vegan Greek Pasta Salad
    • vegan creamy mushroom pasta
      Vegan Creamy Mushroom Pasta

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media