Meal Prep Creamy Pesto Pasta Salad Jars (vegan)

These Meal Prep Creamy Pesto Pasta Salad Jars are a game-changer for busy families who love fresh flavors and easy recipes. Perfect for easy meal prep and wholesome and hearty on its own as a complete meal.

The pasta salad combines a homemade creamy avocado basil pesto with protein-packed chickpea pasta and vegetables for a truly satisfying meal.

Spotlight on These Meal Prep Creamy Pesto Pasta Salad Jars

They are convenient. Having grab-and-go complete meals stocked in my fridge is a huge game-changer. This is perfect for a quick and wholesome lunch or dinner on the go. 

They are simple. Using simple ingredients like avocado, fresh basil, garlic, and lemon juice, this easy pesto pasta salad recipe comes together in no time. There’s no need for extra time—just blend, saute, and pack your mason jars.

They are delicious. The homemade pesto sauce is creamy, tangy, and bursting with flavor. Tossed with chickpea pasta, sundried tomatoes, and crisp asparagus, every bite is a fresh flavor explosion.

They are healthy. Packed with nutrient-dense ingredients and enhanced with nutritional yeast, this pasta recipe is a perfect side dish or light meal. It’s a must-try for meal-prepping enthusiasts looking for a fresh, easy recipe that delivers on taste and nutrition.

Frequently Asked Questions

Can I use a different type of pasta? Yes, you can substitute chickpea pasta with your favorite protein pasta or even farfalle pasta for a different texture and flavor.

What if I don’t have a food processor? No problem! You can use a high-speed blender as well.

How long will the pasta salad jars last? Stored in an airtight container or mason jar, they will stay fresh in the refrigerator for up to four days. 

Can I add extra toppings? Absolutely! Feel free to add cherry tomatoes, sunflower seeds, or vegan mozzarella to enhance the flavors and textures of your meal prep.

Is this recipe suitable for gluten-free diets? Yes, if you choose a gluten-free protein pasta, this easy pesto pasta salad recipe is perfect for those with gluten sensitivities.

​The Ingredients

For the avocado pesto:

Avocado: Use a large ripe avocado. This is what makes the sauce so hearty, thick, and creamy. 

Basil: Fresh basil is they key to the most flavorful pesto. There’s simply no replacement for fresh basil.

Garlic: Use fresh garlic to add a bold spice flavor to this sauce. If you prefer light garlic, use only one clove. 

Lemon juice: Fresh lemon juice is a must. It brings a citrus flavor that ties the basil and garlic together.

Olive oil: I highly recommend using olive oil as it has the perfect rich and smooth texture.

Walnuts: Instead of pine nuts, use walnuts. They add texture, heartiness, and meatiness to this recipe. 

Nutritional yeast: This vegan cheese substitute has a wonderful flavor and adds a nice amount of nutrients.

For the Meal Prep Pesta Pasta Salad Jars:

Avocado pesto: A blend of ripe avocado, fresh basil, garlic, and lemon juice, mixed with olive oil and nutritional yeast. This is truly the best creamy and dreamy sauce. 

Sundried tomatoes: These add a concentrated burst of tangy sweetness that pairs perfectly with the creamy pesto sauce. Make sure to use dry varieties and not packed in oil.

Asparagus: Sauteed asparagus brings a fresh crunch and vibrant green color to your pasta salad. Not to mention, it feels great to add greens to your meals.

Protein pasta (chickpea pasta): Use your favorite protein pasta. I like to use chickpea pasta. Experiment with what you like. 

Nutritional yeast: ​Top off the pasta jars with a spoonful of nutritional yeast for a vegan cheesy vibe. You can skip this step if you’d like, but I recommend it.

The Instructions

Step one: Prep the ingredients
Begin by cooking the chickpea pasta in salted water according to the package instructions. Drain the pasta and rinse it under cold water to stop the cooking process. Drizzle and mix in a splash of olive oil into the pasta to avoid sticking, and set aside. Chop the sun-dried tomatoes. 

For the asparagus, remove the hard ends and chop into 1/2 to 1-inch pieces. Saute in avocado oil over medium heat until bright green and crunchy. Add salt and pepper to taste. Set them aside to cool.

Step two: Make the avocado basil pesto
In your food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, walnuts, red pepper flakes, salt, and pepper. While on, slowly pour in the olive oil and a few tablespoons of water until smooth and creamy. Scrape down the sides a few times during this process. 

Step three: Assemble the jars
Layer your pesto pasta salad into mason jars by placing 1/3 of each ingredient into the three jars. Start with the chickpea pasta, pesto sauce, asparagus, sun-dried tomatoes, and finish with nutritional yeast. Add the lids and store them in the fridge to chill. 

Storage

Store your pesto pasta salad jars in airtight containers or mason jars in the fridge for up to four days. 

When you’re ready to eat, simply pour the ingredients into a bowl, toss, and enjoy! This easy meal prep solution ensures you always have a delicious, ready-to-eat meal at your fingertips.

Tips + Modifications 

For best results, rinse the cooked pasta with cold water immediately to lock in that perfect texture and to cool it off.

Fresh basil, lemon juice, and garlic along with quality olive oil are key to creating a vibrant, homemade pesto that really stands out.

When blending your pesto, scrape down the sides of your food processor for an even blend and the perfect texture. 

Other Delicious Vegan Pasta Recipes

Roasted Veggie and Bell Pepper Pasta

Strawberry Fields Pasta Salad

Asian Noodle Salad Jar

Enjoy!

XOXO

Michelle