Dairy-Free Pesto Pasta Salad with Grilled Shrimp

Ingredients

• about 450 g Gluten-Free Pasta
• 2 cups Fresh Basil
• 0.5 cup Pine Nuts
• 3 cloves Garlic
• 3 tablespoons Nutritional Yeast
• 2 tablespoons Lemon Juice
• 0.5 cup Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• about 450 g Shrimp
• 0.5 cup Sun-Dried Tomatoes
• 1 can (14 oz) Artichoke Hearts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of gluten-free pasta and cook for 8 to 12 minutes, or until the pasta is al dente (tender but firm to the bite).
2. 2Carefully pour the cooked pasta into a colander to drain all the hot water. Immediately rinse the drained about 450 g of gluten-free pasta thoroughly with cold water to stop the cooking process and prevent sticking, then set it aside to continue draining.
3. 3Add the 2 cups of fresh basil, 0.5 cup of pine nuts, 3 peeled garlic cloves, 3 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, 0.5 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl of a food processor. Process on high speed until the mixture is smooth and well combined, scraping down the sides as needed.
4. 4Preheat an outdoor grill or a grill pan over medium-high heat (approximately 190.6-232.2°C / 190-230°C). Place the about 450 g of shrimp directly on the hot grill and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C. Remove the grilled shrimp from the heat and set aside.
5. 5In a large mixing bowl, combine the cooled about 450 g of gluten-free pasta, all of the prepared dairy-free pesto, the grilled about 450 g of shrimp, the 0.5 cup of sun-dried tomatoes, and the drained 1 can (about 400 g) of artichoke hearts. Gently toss all the ingredients together until the pasta and shrimp are evenly coated with the pesto.
6. 6For best flavor, cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the Dairy-Free Pesto Pasta Salad chilled or at room temperature.

Substitutions

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