We were craving savory and fresh food and figured the best way to get the best of both worlds was with a creamy pesto pasta salad. The star of this dish was certainly the cashew dressing... it was herbaceous, creamy, and smooth. If there was any sauce left over It would have been gulped down straight from the jar. All the elements worked so well together! So if you're searching for dinner ideas or picnic packs we've got you covered. This pasta salad is great served either warm or cold. So get in the kitchen and hop on to it. And now that we just finished describing our delicious lunch to you - excuse us while we inhale the leftovers.
1/2 cup of soaked cashews
1/2 cup of filtered water
1/4 cup of basil
2 tbs of nutritional yeast
1 tbs of hemp seeds
2 tsp of apple cider vinegar
1/2 tsp of garlic powder
1/2 tsp of pink Himalayan salt
1/4 tsp of black pepper
4 cups of penne pasta
1 cup of sliced artichoke hearts
1/2 cup of halved kalamata olives
1/2 cup of sliced sun dried tomatoes
1/3 cup of thinly sliced red onion
1. In a blender combine first nine ingredients. Blend until creamy smooth and set aside.
2. Boil pasta in a large pot until fork tender and drain. Add sauce and remaining ingredients into pot. Stir well until all components are well combined.
3. Serve pasta over fresh greens (we used spinach rolled in oil, salt, and apple cider vinegar). Garnish with fresh basil and nutritional yeast flakes and enjoy.
P.s Serves 3-4