Creamy Vegan Pesto Pasta Salad

Creamy Pesto pasta salad


5 mins 


10 mins 


This light and fresh creamy pesto pasta salad is perfect for barbecues and buffets, but it also makes a tasty main in it's own right. Adding the pesto and Hellmann's Vegan Mayo while the pasta is still warm allows it to soak up more flavour and keeps the texture just right. \r\n\r\nRecipe and imagery development courtesy of The Tofu Diaries.


  • 200 grams wholegrain penne pasta
  • 100 grams green beans, cut into 2cm pieces
  • 70 grams Kalamata olives, stones removed and cut into halves
  • 35 grams sundried tomatoes, thinly sliced
  • 2 tablespoons vegan green pesto
  • 1 tablespoon Hellmann’s® Vegan Mayo

  1. Amount per Serving
Title Amount per Serving
Energy 252.64 kcal
Protein 9.83 g
Sugar 7.03 g
Fibre 7.5 g
Fat 7.07 g
Saturated fat 1.41 g


  1. Bring a large pan of water to the boil and add the pasta. Cook according to the packet, adding one minute longer than the recommended cooking time.

  2. Meanwhile, bring a smaller pan of water to the boil, lower the heat and cook the green beans for around 3-4 minutes or until tender. Drain and set aside.

  3. Mix the pesto and mayo together

  4. Once the pasta is cooked, drain fully and add to the large bowl. Add the green beans, olives and sundried tomatoes. Toss together then stir in the pesto mayo

  5. Serve as a side dish or tasty main