27 Apr Pesto Pasta Salad (Gluten-Free and Vegan option!)
This delicious pesto pasta salad is great to make ahead for lunches for the week or bring along for a picnic. It can be made gluten-free and vegan – enjoy!
Bring a pot of water to a boil, cook your choice of pasta to al dente (be careful not to overcook or it will fall apart when mixed!)
While the pasta is cooking, chop the broccoli, red onion, and red peppers. Saute in olive oil until just tender.
Bring another small pot to a boil and add the green peas and edamame, cook for five minutes and drain.
Chop the artichokes and sundried tomatoes and set aside.
Process the basil, pine nuts, olive oil, garlic, nutritional yeast, lemon juice and salt in a food processor until smooth (or desired consistency).
Drain and rinse the pasta in cold water, place all the ingredients in a bowl and mix!
Note: Gluten free pasta tends to harden in the fridge, it’s best served at room temperature for the most desirable consistency. You can also serve this as a hot dish. You can use your favourite pasta and the pesto as a base and mix and match your favourite veggies and proteins in place of the ones listed here to suit your tastes!
Jackie Lede’s health coaching video series will be available in the Sentinel Store in 2021.