There are lots of fresh flavors and bright colors in this vegan pasta salad. The creamy pea pesto changes up the usual pasta salad in a tasty way. This makes it great for picnics, potlucks, or any other event.
Ingredients: 8 oz pasta of choice. 1 cup frozen peas, thawed. 1/4 cup fresh basil leaves. 2 tablespoons nutritional yeast. 2 tablespoons pine nuts. 1 clove garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley.
Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Thawed peas, nutritional yeast, pine nuts, minced garlic, lemon juice, olive oil, salt, and pepper should all be put in a food processor. To make the pea pesto, blend the ingredients together until the mixture is smooth. Put the cooked pasta, black olives, red onion, cherry tomatoes, and chopped parsley in a large bowl. Toss the pasta salad with the pea pesto until everything is well mixed. Let it sit at room temperature or in the fridge. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
ICBAS 2019
