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Pesto Pasta Salad with Sun Dried Tomatoes
$10.98 recipe/$2.75 serving
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!
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.
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:
The pesto can be made 24 hours ahead of time if you are short on time. To quickly cool the pasta, run cold water over the pasta in a colander until the pasta is cold. Store the pesto pasta salad with sun dried tomatoes in the fridge for up to 4 days. You may need to add a pinch of salt after refrigeration.