Dairy Free Pesto Pasta Salad (Vegan)
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!
Ingredients
Pesto
- 2 bunches fresh basil
- 1/3 cup pine nuts
- 1 tbsp nutritional yeast
- 1 whole lemon
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 tsp salt
Pasta Salad
- 500 gram packet of organic pasta spirals
- 200 grams kalamata olives, pitted
- 200 grams semi sun dried tomatoes
- 250 grams fresh baby spinach
Instructions
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Cook pasta according to packet instructions (usually in boiling salted water for about 10-12 minutes) it is important you do not overcook it
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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
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Continue to process the basil mixture while gradually adding the olive oil, blend until smooth (or texture is to your liking)
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Slice the olives in half lengthways and the semi sun dried tomatoes into small strips
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In a large bowl, combine the cooked pasta, olives, semi sun dried tomatoes, baby spinach and pesto, stir until everything is evenly coated
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Serve immediately or store in the fridge in an airtight container for up to three days
Recipe Notes
This recipe will make enough to feed 6+ people as a side dish or around 4 people as a main.