

Avocado Pesto Pasta Salad
Materials
Pesto
- 1 1/2 cup arugula packed
- 1/2 cup fresh basil packed
- 1/2 avocado pitted
- 1/8 cup olive oil
- 1/8 cup chopped walnuts
- 1 Tbsp. lemon juice
- 1 Tbsp. nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
- pinch pepper
Salad
- 8 ounces dry fusilli or rotini pasta gluten free for gf eaters
- 2 cups arugula packed
- 1 cup cherry tomatoes sliced in half
- 1/4 large red onion diced
Instructions
Pesto
- Combine all ingredients in food processor or blender and pulse until combine. The pesto is ready when the texture is smooth and creamy but a bit grainy. Transfer pesto to airtight container and refrigerate until ready to use. Pesto is best enjoyed day-of, but can be stored for up to 4 days.
Salad
- Cook pasta according to package directions. Rinse with cold water in colander, dry with clean towel, and add to a large bowl.
- Toss pasta with prepared pesto until evenly distributed. Gently stir in arugula, tomatoes and onion.
- Refrigerate until ready to serve. Pasta is best enjoyed day-of, but leftovers can be refrigerated in airtight container for a few days.