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Basil Pesto Linguine Summer Salad

  • Author: Gregory Halpen


A light, fresh cold pasta salad with basil pesto.


Units Scale

What you will need

  • linguine pasta
  • avocado
  • chickpeas
  • cherry tomatoes
  • kale
  • red onion
  • peas
  • flat leaf parsely, fresh
  • fresh basil
  • nutrional yeast
  • garlic
  • olive oil
  • lemon
  • salt and pepper


  • large mixing bowl
  • small food processor
  • sharp knife
  • cutting board
  • strainer
  • boiling pot
  • tongs or serving forks


Basil Pesto

  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 small clove of garlic
  • 1/4 cup olive oil
  • 1 teaspoon nutrional yeast
  • pinch of salt and pepper

Pasta Salad

  • 1 box of linguine
  • 12 ounces cherry tomatoes, halved
  • generous handful of chopped parsley
  • 1 can (15 ounces) chickpeas
  • 1 cup of fresh or frozen peas, thawed
  • 1 large avocado, cubed
  • 1/2 small red onion, finely chopped
  • 1 lemon, juiced
  • salt and pepper to taste



How to make basil pesto

  • Add basil, clove of garlic, pine nuts, nutrional yeast and olive oil to a mini-food processor.
  • Process the ingredients until the leaves and pine nuts are finely chopped. Taste. Add salt and pepper if needed.

How to make pasta pesto salad

  1. Fill a large pot with water just above the halfway mark. Add a generous pinch of salt. Bring to a boil and then add the pasta.
  2. Cook pasta until al dente. Rinse with cold water to stop the cooking. 
  3. In a large bowl, toss together the pasta and pesto until well combined.
  4. Toss in the halved tomatoes, parsley, peas, red onions, and chickpeas. Add lemon juice. 
  5. Gently toss in the avocado.
  6. Add salt and pepper to taste.
  7. Sprinkle with chopped parsely.
  8. Enjoy!!