Ingredients:
Pasta Salad:
- 8 oz whole wheat or gluten-free pasta (fusilli, rotini, or penne work well)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Oil-Free Vegan Pesto:
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup raw cashews (soaked in water for at least 2 hours and drained)
- 2 cloves garlic
- Juice of 1 lemon
- 1/4 cup water (adjust for desired consistency)
- Salt and pepper to taste
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Vegetables:
- While the pasta is cooking, prepare the cherry tomatoes, red bell pepper, cucumber, red onion, black olives, and parsley
3. Make the Oil-Free Vegan Pesto:
- In a food processor, combine the fresh basil leaves, nutritional yeast, soaked and drained raw cashews, garlic cloves, lemon juice, and water. Blend until smooth and creamy, adding more water as needed to reach the desired consistency.
- Season with salt and pepper to taste
4. Assemble the Salad:
- In a large bowl, combine the cooked and cooled pasta with the prepared vegetables.
- Add the oil-free vegan pesto to the pasta and vegetables. Toss gently to coat everything evenly.
5. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional fresh parsley if desired