Pesto Pasta Salad
The perfect summer pasta salad made with homemade fresh pesto sauce. Serve this warm or cold, it's delicious either way!
Ingredients
Pesto Sauce:
- 1/4 cup olive oil high quality
- 1/2 cup pine nuts cashews work as well
- 1/2 lemon juiced
- 3 cloves minced garlic
- 1½ cups fresh basil leaves
- 1 cup spinach leaves a large handful
- 2 tbsp nutritional yeast or parmesan
- 1/4 tsp salt more to taste if necessary
- 1/8 tsp pepper
- 1 tbsp water optional, for thinner consistency
Other Ingredients:
- 1 package chickpea or red lentil pasta or pasta of your choice
- 3 mini cucumbers sliced
- 1/2 cup cherry tomatoes halved
- 1/2 small red onion diced
- 3 mini sweet peppers chopped
- 100 grams crumbled feta optional
Instructions
- Start by adding all ingredients for the pesto to a food processor. Pulse until fully blended. If it is too thick for your liking, add a tablespoon or so water.
- Cook pasta to package instructions and chop all vegetables. Add the pesto sauce and vegetables to pasta in a large bowl or pot. Mix well until everything is coated.
- Chill in the refrigerator for 20 minutes or longer if you prefer to serve cold. If serving warm, add the pesto to pasta in a pot and lightly warm on the stove before adding the vegetables.
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