Vibrant pasta salad with creamy pesto, chickpeas, arugula, cherry tomatoes, and fresh herbs.
# What you need:
→ Pasta
01 - 10 oz short pasta such as fusilli or penne
→ Creamy Vegan Pesto
02 - 2 cups fresh basil leaves
03 - 0.5 cup raw cashews, soaked 1 hour and drained
04 - 2 tablespoons nutritional yeast
05 - 2 cloves garlic
06 - 2 tablespoons lemon juice
07 - 0.25 cup extra virgin olive oil
08 - 0.25 cup unsweetened plant-based milk
09 - 0.5 teaspoon salt
10 - Freshly ground black pepper to taste
→ Salad
11 - 1 can chickpeas (14 oz), drained and rinsed
12 - 3 cups fresh arugula
13 - 3.5 oz cherry tomatoes, halved
14 - 0.5 small red onion, thinly sliced
15 - 1 small cucumber, diced
# How to make it:
01 - Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain through a sieve and rinse under cold water until fully cooled.
02 - While pasta cooks, combine basil, drained cashews, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender or food processor. Blend until smooth and creamy, scraping down sides as necessary. Adjust seasoning to preference.
03 - Transfer cooled pasta to a large mixing bowl and add chickpeas, arugula, cherry tomatoes, red onion, and cucumber.
04 - Pour creamy pesto over the salad mixture and toss thoroughly until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.
