Pesto Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 12oz gluten free pasta
- 1 (15oz) can of cannellini beans, drained and rinsed
- 2 cups arugula
- 1/4 cup basil leaves, roughly torn
- 1/4 cup sundried tomatoes, roughly chopped
- 1/3 cup avocado oil mayo
- 1/3 cup basil pesto
- juice of 1 lemon
- 1 teaspoon coarse salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup pine nuts, toasted
Instructions
- Cook pasta according to directions. When draining, reserve 3 tablespoons of pasta water. Rinse pasta under cool water then place in a large mixing bowl.
- Add beans, arugula, basil, sundried tomatoes, mayo, pesto, reserved pasta water, lemon juice, coarse salt, black pepper, and red pepper flakes, then mix to combined.
- In a small pan over medium heat, add pine nuts and toast for about 4-5 minutes, tossing frequently to keep from burning.
- Taste your pasta to see if it needs any more salt or lemon juice – this will be per your preference. Now eat up and enjoy your life!
Find it online: https://paleomg.com/pesto-pasta-salad/