Pasta Salad With Parsley Dill Pesto in a large bowl
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5 from 2 votes

Pasta Salad With Parsley Dill Pesto

A delightfully fresh vegan pasta salad made with parsley, dill, lemon, and your choice of pasta. Tossed with cucumber, tomatoes and chickpeas, this pasta salad is perfect for summer get togethers! 
Serves 8 as a main or 12-16 as a side dish.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course: Side
Cuisine: American
Keyword: oil free pasta salad recipe, parsley pesto, vegan pasta salad
Servings: 8 servings
Calories: 380kcal
Author: Lori Rasmussen


  • 1 1/2 batches Parsley-Dill Pesto TIP for scaling: Visit the recipe, and click on the "6" in the number of servings. Use the slider to adjust to 9 servings.
  • 1 pound dry pasta (I used gluten-free fusilli)
  • 1 large cucumber, peeled, seeded and chopped
  • 12 ounces mixed heirloom tomatoes, chopped or halved, depending on size
  • 1 1/2 cups cooked chickpeas
  • salt
  • pepper
  • fresh lemon juice, optional, to taste
  • fresh dill and parsley for garnish, optional


  • Cook pasta according to package directions. Drain in a colander, rinse with cool water, and drain again.
  • Stir together the pasta and pesto. Fold in the cucumber, tomatoes and chickpeas. Taste and adjust seasoning, adding black pepper, and more salt and lemon, if desired. 
  • Garnish with additional dill and parsley.


This pasta salad tastes best the day its made but can be stored in the refrigerator for up to 2 days.


Calories: 380kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 315mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 3.2mg
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