Pesto Pasta Salad

A light and simple summer pasta salad with tangy, fresh pesto and garden vegetables.

📝 Ingredients

• 2 cups uncooked fusilli pasta, gluten free if possible
• 1 zucchini, chopped into half moons
• 1 red bell pepper, diced
• 1/2 cup chickpeas, (canned, drained, and rinsed)
• 1/2 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon olive oil
• 2 cups of fresh basil
• 1/4 cup of raw cashews
• 1/2 of an avocado
• 2-3 garlic cloves
• 1/4 cup quality olive oil
• 2 tablespoons lemon juice
• 1/3 teaspoon sea salt
• 1/2 teaspoon black pepper
• fresh basil for garnish

👨‍🍳 Instructions

1. 1Boil pasta, drain, and place in a large bowl to cool. Mix with 1 tablespoons of olive oil to keep the pasta from sticking together.
2. 2Once it reaches room temperature, add zucchini, red pepper, chickpeas, and seasonings. Mix to combine.
3. 3Add pesto (instructions below) and mix again to combine.
4. 4--- Pesto ---
5. 5In a food processor, add garlic cloves, 2 tablespoons of olive oil, salt, pepper, and cashews. Process until smooth.
6. 6Add basil, remaining 2 tablespoons of olive oil, and avocado and process again. If needed, add more olive oil to reach a smooth consistency.
7. 7Finally, add lemon juice and process until combined.
8. 8Set the pesto aside until you're ready to combine with the salad.