Vegan Gluten Free Pesto Pasta Salad
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free rotini or fusilli
- 1 tbsp olive oil
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ½ tsp salt
- ¼ tsp black pepper
- ½ cup olive oil
For the salad
- 1 ½ cups cherry tomatoes, halved
- 2 cups baby arugula
- ¼ cup parmesan cheese, shavedChef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- 1–2 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free rotini according to the package directions until tender with no chalky center, typically 10–12 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or large plate and let cool for 10–15 minutes.
- 2
While the pasta cools, make the pesto: combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. Add the finely grated Parmesan, 1/2 tsp salt, and black pepper, then pulse 4–5 more times. With the processor running, stream in the 1/2 cup olive oil in a steady pour until the pesto is smooth and bright green, scraping down the sides once.
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