Pasta Salad + Pecan Pesto Dressing
A salad inspired by WHATEVER you have leftover in your cupboard + fridge, this is one of the best ways to raid your fridge, ensuring nothing goes to waste.
Ingredients
Directions
- 1
Get your pasta onto boil in salted water. While it cooks, prep your veg, herbs + other ingredients.
- 2
Finely dice the tomatoes, pepper, cucumber, red onion, lettuce, olives + mint.
- 3
Lightly toast the + drain the chickpeas.
- 4
To make the pesto dressing, combine a large handful of mint, a handful of the toasted pecans, nutritional yeast, lemon juice in a blender.
- 5
Stream in the olive oil until loosened, with a splash of pasta water if needed, then season to taste with salt + pepper.
- 6
Drain your pasta, allowing to cool, then in a large bowl mix together with all your chopped veg + other bits, then pour over the dressing, mixing well.
- 7
Check for seasoning + enjoy!
