Pesto Pasta Salad with Sun Dried Tomatoes
Pesto pasta salad with sun dried tomatoes is the perfect easy weeknight meal or great for cookouts or family gatherings. Made with a dairy free vegan pesto, this recipe is gluten free and ready in under 20 minutes!
Servings 4 people
Calories 389kcal
Cost $10.98 recipe/$2.75 serving
Ingredients
Cashew Pesto
- 1 cup fresh basil $2.49
- 1 medium lemon juiced $0.42
- 1 tbsp olive oil $0.22
- 1/2 tsp sea salt $0.03
- 1 tsp garlic powder $0.10
- 3 tbsp raw cashews $0.36
- 1-2 cups spinach arugula mix $1.00
Pesto Pasta Salad with Sundried Tomatoes
- 12 oz red lentil pasta, cooked $2.99
- 1 cup cherry or grape tomatoes, halved $1.50
- 1-2 cups spinach arugula mix $1.00
- 3 tbsp sun dried tomatoes in olive oil $0.87
- cashew pesto from above
Instructions
Cashew Pesto
- Combine the basil, lemon juice, olive oil, salt and garlic powder in a food processor until broken down.
- Add cashews and process on high about 1 minute.
- Add the spinach/arugula mixture and process on high until smooth. If needed, add 1-2 tbsp. of water to help the mixture come together. Scrape down the sides as needed.
Pesto Pasta Salad with Sundried Tomatoes
- Cook and cool the pasta. The pasta takes 6 minutes to cook and about 1-2 minutes to cool under cold water.
- In a large bowl, add all the ingredients and stir well, I like to use tongs.
Notes
The pesto can be made with just baby spinach or just arugula if you cannot find a mix of the both.
If you cannot use cashews, you can also use:
- Walnuts
- Hemp hearts
- Almonds
- Sunflower seeds
Nutrition
Calories: 389kcal | Carbohydrates: 58g | Protein: 23g | Fat: 8g | Fiber: 7g | Sugar: 5g
