Vegan Pesto Pasta Salad with Tomatoes
Ingredients
- 1/2 lb. farfalle or bowtie pasta
- 1 bunch fresh basil (around 1 1/4 cups packed)
- 1/4 cup packed fresh dill
- 1 tsp pepper
- 3/4 to 1 tsp kosher salt, to taste
- 2 large cloves garlic, minced
- 3 tbsp hemp seed hearts
- 3/4 pint cherry or grape tomatoes
- 1/3 cup vegan feta (optional)
Preparation
Cook the pasta in salted water until just al dente, then drain.
Meanwhile, add the basil, dill, pepper, salt, garlic, and hemp seed hearts to a food processor and blend, scraping down the sides as needed.
Halve or quarter the tomatoes.
Add the cooked pasta, pesto, and most of the tomatoes and feta to a large mixing bowl and gently toss to coat the pasta in pesto.
Serve and top with the remaining tomatoes and feta.
Tips
This salad is great served at room temperature or chilled.
Feel free to add additional ingredients like proteins, olives, sun-dried tomatoes, or roasted peppers for variation.
The recipe can be easily doubled for larger gatherings.
