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Sundried-Tomato Pesto Pasta Salad
Ingredients:
12 oz lentil or chickpea pasta
½ a small red onion
½ cup olives, soaked and rinsed to reduce sodium
½ pint of cherry tomatoes
For the Sundried-Tomato Pesto
4 oz fresh basil
1 avocado
¼ cup pistachios or nut/seed of choice seeds
3 cloves garlic
6 tbsp nutritional yeast
½ lemon juiced
3 pitted medjool dates
Water to consistency
1/2 cup oil-free sundried tomatoes, soaked and rinsed to reduce sodium
1/2 cup water, or enough to create desired consistency
Optional:
3/4 tsp salt or to taste
Instructions:
Cook the pasta according to package instructions. Rinse with cold water and set aside.
Add the sun-dried tomatoes to the food processor and pulse 5-6 times. Add the rest of the pesto ingredients and process until a little less than smooth.
Combine the cooked pasta, diced onions, tomatoes, and olives in a bowl. Add the pesto and mix well to combine. Enjoy!
