Pesto Fusilli Pasta Salad with Corn and Tomatoes

Nusarina Buchori June 23, 2024

0 0 4 minutes read

This colorful Pesto Fusilli Pasta Salad with Corn and Tomatoes is packed with flavor and nutrition, compliments of easy homemade pesto, fusilli pasta, grilled corn, and cashew parmesan. This pesto salad is vegan, and can easily be made gluten-free by using gluten-free pasta.

I love the homemade pesto pasta salad recipe! The rich, pesto notes give a vibrant color and flavor to the pasta, much like a cool, green dip from the basil garden. Fusilli pasta, with its classic corkscrew shape, captures that gorgeous pesto in each swirl of pasta, infusing that lovely flavor and color. Just a few additions of cherry tomatoes, freshly ground corn, and vegan parmesan cheese pull together this delicious and satisfying salad. You can serve this easy pasta pesto salad recipe as a side dish to go with grilled tofu, veggie burgers, or chili, and it’s great for meal prep, potlucks, parties, and picnics. You can make the entire recipe in about 35 minutes, and you can substitute fresh corn on the cob for roasted corn from the fridge if you’re in a hurry or can’t find good corn. You can also substitute vegan parmesan cheese for this quick homemade recipe. Try other pasta shapes, such as penne and linguini, if you like. And feel free to throw in some of your favorite veggies, including sliced zucchini, broccoli spears, and spinach leaves.

Nutrition Notes

This veggie pasta salad recipe is a good source of protein, healthy fats, fiber, vitamin C, and antioxidant compounds. You can increase fiber intake by using whole grains or pulse pasta. This recipe is also vegan in nature, and can be made gluten-free by using gluten-free pasta.

How to make Pesto

Making homemade pesto may sound complicated, but it’s really easy! Just process fresh basil, garlic, lemon juice, and EVOO in a food processor, and you’re good to go. It helps if you have a basil plant, which can be very generous in the summer months. My basil plant can be as tall as I am, providing delicious seasonal flavor to my favorite recipes. If you don’t have a basil plant, try buying fresh basil at your local market or farmers market as well. You can also add some arugula to create a delicious fusilli pasta with a basil and arugula version of the recipe. Read more about how to make pesto here.

Explanation

Salad:

Pesto:

Vegan Parmesan:

To grease the corn, brush the ears of the dried corn with ½ tablespoon of olive oil and put on a hot grill to cook for about 15-20 minutes, turning from time to time to cook evenly on all sides, until golden brown and like. Allow to cool slightly, then cut the corn from the cobs and place in a large salad bowl.
While the corn is cooking, cook the pasta by filling a large pot with water to fill it two-thirds full. Cover and bring to a boil. Add fusilli, reduce to medium heat, and cook until al dente according to package directions (about 7 minutes). Drain the cooked pasta, reserving 1 cup of the pasta water. Add the pasta to the bowl with the corn and allow to cool slightly.
While the corn and pasta are cooking and cooling, make the pesto. Add the pesto, garlic, and salt to the bowl of a food processor. Cook for about 2 minutes to finely chop the basil and garlic. Gradually pour in the olive oil, lemon juice, and water while processing for another 2-3 minutes (or until smooth). Stand and scrape down the sides as needed while mixing. You should make a smooth pesto mixture.
Make vegan parmesan by placing raw cashews, nutritional yeast, salt, and white pepper in a small blender and process for a few seconds until it’s ground into a grainy, sand-like consistency.
Add pesto, vegan parmesan, tomatoes, red chili flakes, and balsamic vinegar to the bowl with the corn and pasta. Knead gently to distribute the ingredients. Add the reserved pasta water as needed to moisten the salad. Season with salt, as desired.
Serve immediately, or hold until it’s time to serve. Makes 8 servings (about 1 ½ cups each).