Vegan Pesto Pasta Salad
Ingredients
Pesto
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 cup cashews
- 1 lemon
- 8 oz arugula
- 4 oz basil
- Pinch salt
Pasta salad
- 1 pound rotini
- Pesto from recipe above
- 1 head purple cauliflower
- 1 teaspoon olive oil
- 1 cup frozen fire roasted corn
- 1/4 cup sliced calamata olives
- 1 cup halved cherry tomatoes
- 3 baby bell peppers or 1 large bell pepper, chopped
- Handful parsley
- Black pepper to taste
- Crushed red pepper to taste
- 1/4 cup cashews, ground to dust in the blender
Preparation
Combine the pesto ingredients in a blender and blend until smooth.
Do not cook the pesto, as it may discolor.
Roast cauliflower florets tossed in oil and lightly salted on a sheet pan for 20 minutes at 425 degrees Fahrenheit, turning once halfway through.
Meanwhile, cook the pasta, rinse it, and set it aside to drain fully.
Defrost the corn in a microwave-safe bowl or add it to the sheet pan for the last 5 minutes of roasting.
Add the pasta, roasted cauliflower, raw vegetables, and pesto to a large bowl and toss well.
Garnish with ground cashews, parsley, and pepper to taste.
Tips
This recipe is ideal for meal prep and can be served cold or at room temperature.
