Pasta salad with pumpkin seed pesto
This Mediterranean style whole foods plant-based pasta salad is a nutrient dense wholesome lunch or dinner.
Ingredients
- 16 oz whole grain pasta ( 450 g, dryweight)
- ⅓ leek
- ¾ cup sundried tomatoes
- 2 cups cherry tomatoes
- 2 cups arugula
- 3 cups lettuce or baby spinach
- ¼ cup halved olives
Pesto
- 1 bundle fresh basil
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ⅓ cup green pumpkin seeds
- ⅓ cup cashew nuts
- ⅓ cup water
Decorate(optional
- 2 tablespoon basil leaves
- 2 tablespoon roasted pine nuts
Instructions
- Boil the pasta as recommended in the package. Drain it in a colander after cooking.
- During cooking, make the pesto sauce. Roast the seeds on a hot pan for a moment. (do not burn) Make the pesto with an immersion blender or a food processor by mixing the water, pumpkin seeds, cashew nuts, fresh basil, nutritional yeast and salt into a paste.
- Mix the pesto sauce with the pasta. Let the mixture cool down a bit.
- Wash and chop the veggies you want in your salad. Mix everything together.
Notes
Nutrition for one serving: 420 calories, 13,6g fat, 44g carbs, 8 grams fiber, 25 grams protein.
Wholegrain pasta can be replaced with a gluten-free version.