Sun-Dried Tomato Pesto Pasta Salad
A 35-minute vegan recipe for lunch or dinner.
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Ingredients
Main ingredients
- 50 g Fusilli pasta
- 50 g Chickpeas, canned
- 5 g Arugula
- 100 g Grape tomatoes
- 20 g Corn, canned
- 100 g Red bell peppers
- 10 g Basil
- 50 g Sun-dried tomatoes
- 20 g Cashews
- ¼ Lemon
Seasonings and other
- ¼ small Red onion
- ½ clove Garlic
- 3 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
Instructions
- Cook the Pasta
Bring a pot of salted water to a boil and add the fusilli. Cook according to the package instructions, then drain and rinse under cold water to cool it down. Set the pasta aside.
- Prepare the Pesto Base
Place the fresh basil, sun-dried tomatoes, cashews, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse on low speed until the ingredients begin to break down into a coarse mixture. Add a little more olive oil if necessary to help blend.
- Assemble the Salad
In a large bowl, combine the cooked pasta, chickpeas, arugula, grape tomatoes, canned corn, diced red onion, and chopped red bell peppers. Spoon the pesto over the mixture, then stir gently until everything is evenly coated.
- Serve and Enjoy
Add any additional salt or pepper if necessary and serve.
