Vegan Chicken Pesto Pasta Salad

Name: Vegan Chicken Pesto Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian, Mediterranean, European
Ingredients: 2 cups packed fresh basil (large stems removed); 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!); 3 large cloves garlic (peeled); 2 Tbsp lemon juice; 1/4 tsp sea salt (plus more to taste); 6 tbs Vegan Parmesan, or nutritional yeast; 2-3 Tbsp extra virgin olive oil*; 3-6 Tbsp water (plus more as needed); 1lb Vegan chicken; 2 cups baby Arugula; 1 lb whole wheat orecchiette pasta, or shells; 2 cups red grapes, halved; Red wine vinegar to cover red grapes

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 12:09:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories763 kcal (38%)

Total Fat26.3 g (38%)

Carbs109.9 g (42%)

Sugars18.7 g (21%)

Protein31.7 g (63%)

Sodium514.7 mg (26%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsfresh basil

packed, large stems removed

3 Tbsppine nuts

or walnuts, if nut-free, try sunflower seeds

3 clovesgarlic

large, peeled

2 Tbsplemon juice

¼ tspsea salt

plus more to taste

6 TbsVegan Parmesan

or nutritional yeast

2 Tbspextra virgin olive oil

3 Tbspwater

plus more as needed

1 lbVegan chicken

2 cupsbaby arugula

1 lbwhole wheat orecchiette pasta

Instructions

Step 1

Make the Pesto: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, 4 tbs vegan Parmesan, and sea salt and blend/mix on high until a loose paste forms. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

Step 2

“Pickle” the Grapes: Add the red wine vinegar and halved grapes to a small bowl and set aside for a “quick pickle”.

Step 3

Make the Chicken: Cook vegan chicken according to package instructions on the stove top. Chop into bite sized pieces.

Step 4

Cook the Pasta: Cook pasta according to package instructions. Strain.

Step 5

Combine pasta, pesto, chicken, grapes (strained from liquid), and baby arugula. Toss and serve with vegan Parmesan.