Description
Pesto pasta salad made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes. Perfect for a summer main or side!
Ingredients
Pesto
- 2 cups packed fresh basil (large stems removed)
- 1 large handful of spinach
- 3–4 TBSP pine nuts, cashews, or walnuts
- ¼ tsp garlic powder
- 2 TBSP fresh lemon juice
- ½ cup nutritional yeast
- 1/4 tsp Himalayan sea salt
- 2 TBSP extra virgin olive oil
- 2–3 TBSP filtered water + more as needed to reach desired consistency
Pasta Salad
- 1 8-oz. box of Chickapea Penne Pasta
- 1 pint heirloom cherry tomatoes, halved
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Add all of the ingredients for the pesto in a high-speed blender or food processor and pulse until it’s a thick paste. Add additional filtered water as needed to reach your desired consistency. I like mine a bit thicker to stick to the pasta! Taste the mixture and add more salt, lemon, garlic, or nutritional yeast to your liking.
- Cook the pasta according to package instructions. Drain and rinse the pasta under cold water. Toss it with a drizzle of olive oil to prevent it from sticking.
- (optional) Toast the pine nuts in a medium sized saucepan over medium-low heat until they’re lightly browned on all sides, tossing them frequently to prevent them from burning.
- Add the pasta to a large mixing bowl and spoon the pesto on top. Mix everything together until it’s well combined and all of the pasta is coated in the pesto sauce. Fold in the halved tomatoes and optional toasted nuts. For the best flavor, refrigerate the pasta salad for 3-4 hours before serving chilled.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days, though best when fresh.
Notes
Pesto recipe adapted from Minimalist Baker
Prep time doesn’t include time to chill the pasta salad
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free