Vegan Summer Pesto Pasta Salad

I know many people have a family recipe for pasta salad that gets brought out for picnics, family events and especially holidays like the Fourth 🇺🇸 Because this fresh pasta salad recipe comes together in under 20 minutes, this is my go-to! Tossed well with kalamata olives, pine nuts and an avocado pesto sauce, this is a vegan, dairy and gluten-free hit that everyone can enjoy 🍅

Vegan Summer Pesto Pasta Salad

I know many people have a family recipe for pasta salad that gets brought out for picnics, family events and especially holidays like the Fourth 🇺🇸 Because this fresh pasta salad recipe comes together in under 20 minutes, this is my go-to! Tossed well with kalamata olives, pine nuts and an avocado pesto sauce, this is a vegan, dairy and gluten-free hit that everyone can enjoy 🍅

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Ingredients

  

Ingredients for the pesto

• 1/2 cup toasted walnuts ⁣
• 1/4 cup toasted pine nuts ⁣
• 1/4 tsp sea salt plus more to taste⁣
• 2 cups fresh basil packed⁣
• 2 cups spinach packed ⁣
• 1 avocado
• 3 cloves garlic minced about 1 1/2 tbsp⁣
• Optional: 3 tbsp sun-dried tomatoes chopped if in oil: drain ⁣
• 1/2 cup extra virgin olive oil more may be needed ⁣
• Pepper flakes to taste⁣
• ** you can also use your favorite organic store bought pesto too: just combine well with the avocado**

Ingredients for the pasta salad

• 1 lb gluten free fusilli pasta
• 1 1/2 cups cherry tomatoes halved
• 1/4 cup kalamata olives pitted and hailed
• 2 tbsp pine nuts toasted
• 2 tbsp almonds toasted and chopped

Instructions

 

• Toast your nuts in the oven until golden brown.
• Add all pesto ingredients to a food processor and blend, adding olive oil until the desired consistency is reached.
• Cook the pasta according to directions, strain and let cool to room temperature.
• In a large bowl, mix all ingredients until well tossed. Enjoy at room temperature or cold!