Creamy Greek Pasta Salad with Cashew Vegan Pesto
The recipe Creamy Greek Pasta Salad with Cashew Vegan Pesto could satisfy your Mediterranean craving in roughly 35 minutes. This salad has 432 calories, 12g of protein, and 21g of fat per serving. This dairy free recipe serves 10 and costs $1.42 per serving. A couple people made this recipe, and 21 would say it hit the spot. It is brought to you by Fit Foodie Finds. A mixture of cucumber, basil, pasta salad mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a spectacular spoonacular score of 88%. Users who liked this recipe also liked 10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto, Vegan Greek Pasta Salad, and Creamy Pesto Pasta Salad.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon apple cider vinegar
2 cups basil, packed
1 15-oz. can garbanzo beans, rinsed
1.5 cups cherry tomatoes, halved
1 large cucumber, chopped
4 cloves garlic (raw or roasted)**
1 lemon, juiced
3/4 cup kalamata olives, pitted and halved
1/4 cup olive oil
Pasta Salad
Cashew Pesto
1 cup raw cashews, soaked*
1/2 large red onion, thinly sliced
16 oz. rotini (or any kind of pasta)
1/4 teaspoon salt
2 tablespoons tahini
1 tablespoons water (or more, depending on how juicy your lemon was)
Equipment:
pot
food processor
blender
stove
bowl
Cooking instruction summary:
Instructions First, bring a large pot of water to a boil. Add rotini and cook until al dente. While pasta is boiling, place all of the ingredients for the cashew pesto into a blender or food processor and blend until smooth. Depending on how juicy your lemon was, you may need to add more water. The consistency should be thick and creamy. Set aside for later! Once pasta is al dente, remove from stove and strain in the sink. Run pasta under cold water and set aside. Last, prep the vegetables for the pasta salad. Half the cherry tomatoes, rinse and strain garbanzo beans, half the kalamata olives, chop the cucumber, and thinly slice red the onion. Place veggies into a large bowl and add pasta. Mix until combined. Finally, add in cashew pesto and mix until everything is generously coated. Place in the refrigerator for at least an hour and then enjoy!
Step by step:
1. First, bring a large pot of water to a boil.
2. Add rotini and cook until al dente.
3. While pasta is boiling, place all of the ingredients for the cashew pesto into a blender or food processor and blend until smooth. Depending on how juicy your lemon was, you may need to add more water. The consistency should be thick and creamy. Set aside for later!
4. Once pasta is al dente, remove from stove and strain in the sink. Run pasta under cold water and set aside.
5. Last, prep the vegetables for the pasta salad. Half the cherry tomatoes, rinse and strain garbanzo beans, half the kalamata olives, chop the cucumber, and thinly slice red the onion.
6. Place veggies into a large bowl and add pasta.
7. Mix until combined.
8. Finally, add in cashew pesto and mix until everything is generously coated.
9. Place in the refrigerator for at least an hour and then enjoy!
Nutrition Information:
covered percent of daily need
