Name: Vegan Italian Pasta Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Lunch/Dinner/Side
Ingredients: 4 cups cooked bowtie pasta; 2/3 cup chopped sun dried tomatoes (marinated); 1 can artichokes, drained, chopped; 1/2 cup kalamata olives (sliced in half); 1/3 cup toasted pine nuts; 1 cup arugula leaves (optional); 2 cups arugula; 1/2 lemon (juice); 2 cups basil leaves; 1 tsp sea salt; 1/2 tsp red pepper; 1/3 cup olive oil; 1/2 cup toasted pine nuts; 1/2 cup Follow Your Heart Vegan Parm (optional)

Ingredients

Scale

Pasta Salad:

4 cups cooked bowtie pasta
2/3 cup chopped sun dried tomatoes (marinated)
1 can artichokes, drained, chopped
1/2 cup kalamata olives (sliced in half)
1/3 cup toasted pine nuts
1 cup arugula leaves (optional)

Pesto:

2 cups arugula
1/2 lemon (juice)
2 cups basil leaves
1 tsp sea salt
1/2 tsp red pepper
1/3 cup olive oil
1/2 cup toasted pine nuts
1/2 cup Follow Your Heart Vegan Parm (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast the pine nuts in the oven on 300 for 5-7 mins or in a pan over low/med heat.
Pesto: combine all the ingredients in a food processor and blend until smooth.
Pasta Salad: Chop ingredients as desired, toss together with cooked pasta and pesto. Place in fridge until time to serve.

Prep Time: 20 minutes
Category: Pasta Salad
Cuisine: Lunch/Dinner/Side

Nutrition

Serving Size: 3-4