Plant-Based Pesto Pasta Salad with Grilled Grape Tomatoes
It’s easy to make, perfect for a picnic or potluck, and it’s fit for nearly everyone’s palate. If you don't have a grill, try roasting tomatoes in the oven or a cast iron. Alternatively, you could confit tomatoes for an added level of flavor. Enjoy!
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 8 ounces grape tomatoes
- 2 tsp extra virgin olive oil
- 8 ounces dry whole grain rotini or farfalle
- 1/3 c fresh vegan basil pesto, or pesto of choice
- 1 1/2 c packed fresh baby arugula
- 1/4 tsp sea salt, or to taste
- 2 Tbsp pine nuts, pan toasted
- 4 lemon wedges
- 2 c packed fresh basil leaves (for fresh vegan basil pesto)
- 1/2 c pan toasted pine nuts or shelled pistachios (for fresh vegan basil pesto)
- 2 - 3 large chopped garlic cloves (for fresh vegan basil pesto)
- 1 small lemon, zested (for fresh vegan basil pesto)
- 2 tsp lemon juice (for fresh vegan basil pesto)
- 1/4 tsp sea salt (for fresh vegan basil pesto)
- 1/8 tsp crushed red pepper flakes (for fresh vegan basil pesto)
- 1/8 tsp smoked paprika (for fresh vegan basil pesto)
- 1/2 c extra virgin olive oil (for fresh vegan basil pesto)
Instructions
For Pasta Salad
Step 1
Preheat a grill or grill-pan. Insert grape tomatoes onto skewers. Brush with the olive oil. Grill over direct medium-high heat until rich grill marks form, about 8 minutes.
Step 2
Meanwhile, boil pasta per package directions (ideally in salted water), about 10 minutes. Drain, toss with ice cubes to cool, then drain again.
Step 3
Toss the cooled pasta with the pesto. Then toss with the arugula, grilled grape tomatoes, sea salt, and pine nuts. Adjust seasoning.
Step 4
Serve with the lemon wedges.
For Fresh Vegan Basil Pasta
Step 1
In a food processor, pulse all ingredients except olive oil until finely chopped.
Step 2
Then drizzle in olive oil and puree until desired consistency. Makes 1 cup. Freeze extra pesto for later use.