Sun Dried Tomato Pesto Pasta Salad

Name: Sun Dried Tomato Pesto Pasta Salad
Yield: 4 servings
Ingredients: 8.8 oz dried pasta of choice; fresh basil (add as much or as little as you’d like!); 1 packed cup sundried tomatoes (in oil); 0.25 cup cashews or pine nuts; 2 cloves garlic; 1.5 tbsp lemon juice; oil from the jar of sundried tomatoes (Start with 1/3 then use more as needed); 1 can chickpeas (drained and rinsed); 1 cup rocket/arugula; 8.8 oz cherry tomatoes (halved); 1 can corn (rinsed, drained and pan fried until golden and slightly charred); 1 small red onion (diced); 1 small red capsicum (diced)

By @thrivingonplants

Yield4 servings

Ingredients

Pasta

Pesto

Vegetables

Directions

1
Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside.
2
Add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down.
3
With the motor still running, begin to pour in your oil in a thin stream. Start with 1/3 cup and increase to 1/2 or more if needed until you reach desired consistency.
4
To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated.
5
Season to taste if necessary and serve! This is meant to be enjoyed cold/as is but if preferred you can heat it up too.

See on Instagram

Balsamic Strawberry with Creamy Goat and Mascarpone Cheese Toast

Berry Cobbler with Mascarpone Cream

Brown Rice, Tofu & Edamame Salad