Vegan Pesto Pasta Salad with Sun-Dried Tomatoes

Ingredients

• about 340 g Pasta (gluten-free)
• 2 cups Fresh Basil
• 1/4 cup Pine Nuts
• 2 cloves Garlic
• 1/4 cup Nutritional Yeast
• 2 tablespoons Lemon Juice
• 1/2 cup Olive Oil
• 1/2 cup Sun-Dried Tomatoes
• 1 can (14 oz) Artichoke Hearts
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1In a large pot, bring 6-8 quarts of water to a rolling boil over high heat. Add the about 340 g gluten-free pasta and cook for 8-12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente). Carefully drain the cooked pasta into a colander, then rinse it thoroughly with cold water to cool it down and prevent it from sticking. Set the cooled pasta aside.
2. 2In a food processor, combine the 2 cups Fresh Basil, 1/4 cup Pine Nuts, 2 cloves Garlic, 1/4 cup Nutritional Yeast, 2 tablespoons Lemon Juice, and 1/2 cup Olive Oil. Process on high speed until a smooth, thick sauce forms, stopping to scrape down the sides of the bowl with a spatula as needed.
3. 3Drain the 1 can (about 400 g) Artichoke Hearts and gently pat them dry with a paper towel. If the 1/2 cup Sun-Dried Tomatoes are whole, cut them into 1.27 cm strips.
4. 4In a large mixing bowl, add the cooled about 340 g gluten-free pasta, the prepared pesto, the drained 1 can (about 400 g) Artichoke Hearts, and the 1/2 cup Sun-Dried Tomatoes.
5. 5Add the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper to the bowl. Toss all ingredients gently with a large spoon or spatula until the pasta and vegetables are evenly coated with the pesto.
6. 6Cover the bowl and refrigerate the pasta salad for at least 30 minutes; chilling allows the flavors to meld and develop fully. Serve the Vegan Pesto Pasta Salad chilled or at room temperature.

Substitutions

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