Vegan Pesto Pasta Salad

Ingredients

• about 450 g Pasta
• 2 cups Fresh Basil
• 3 cloves Garlic
• 1/4 cup Nutritional Yeast
• 2 tablespoons Lemon Juice
• 1/2 cup Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Sun-dried Tomatoes
• 1 can Artichoke Hearts

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

Instructions

1. 1Cook the about 450 g of pasta in a large pot of boiling water until al dente, about 8-10 minutes. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. Set the cooled pasta aside.
2. 2Combine the 2 cups of fresh basil, 3 cloves of garlic, 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, 1/2 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a food processor.
3. 3Process the ingredients in the food processor until the mixture is smooth and forms a vibrant pesto. Scrape down the sides of the food processor as needed to ensure everything is well combined.
4. 4Drain the 1 can of artichoke hearts and roughly chop them. If your 1/2 cup of sun-dried tomatoes are not already chopped, chop them into bite-sized pieces.
5. 5In a large bowl, combine the cooled about 450 g of pasta, the prepared pesto, the 1/2 cup of sun-dried tomatoes, and the chopped 1 can of artichoke hearts.
6. 6Toss all the ingredients together gently until the pasta and other additions are evenly coated with the pesto.
7. 7Cover the bowl and refrigerate the pasta salad for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.

Related Guides