This quick and easy pesto pasta salad is packed full of fresh flavour, free from diary and perfect for a summer BBQ with friends or family!
Cook pasta according to packet instructions (usually in boiling salted water for about 10-12 minutes) it is important you do not overcook it
Peel and roughly chop the garlic, add to the food processor with the fresh basil leaves, nutritional yeast, pine nuts, juice of the lemon and salt, pulse until well combined
Continue to process the basil mixture while gradually adding the olive oil, blend until smooth (or texture is to your liking)
Slice the olives in half lengthways and the semi sun dried tomatoes into small strips
In a large bowl, combine the cooked pasta, olives, semi sun dried tomatoes, baby spinach and pesto, stir until everything is evenly coated
Serve immediately or store in the fridge in an airtight container for up to three days
This recipe will make enough to feed 6+ people as a side dish or around 4 people as a main.