Paleo Vegan Fresh Pesto Pasta Salad
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz dry fusilli or rotini pasta
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, plus 2 tbsp for toasting and serving
- 3 tbsp nutritional yeast
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1 tbsp lemon juice
For the salad
- 1 ½ cups cherry tomatoes, halved
- 1 cup baby arugula
- ¼ cup fresh basil leaves, torn
For serving
- 2 tbsp pine nuts, toasted
- flaky sea salt, to taste (optional)
Instructions
- 1
Bring a large pot of water to a boil and add 1 tsp salt. Cook the fusilli according to package directions until al dente, tender with a slight resistance at the center, about 10–12 minutes. Reserve 1/4 cup of the pasta cooking water, then drain through a colander and rinse briefly under cold water to stop cooking. Spread on the colander or a sheet pan and let cool for 10 minutes.
- 2
While the pasta cooks, toast the 2 tbsp pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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