Primavera Pesto Pasta Salad

🧂 Ingredients

• 2 cloves garlic
• ¼ cup olive oil
• ½ cup cashews
• 1 lemon
• 8 oz arugula
• 4 oz basil
• ½ tsp salt
• 1 pound rotini
• 1 head purple cauliflower

  chopped
• 1 tsp. olive oil
• 1 cup frozen corn

  use fire roasted if you can
• ¼ cup kalamata olives

  sliced
• 1 cup cherry tomatoes

  halved
• 3 baby bell peppers or 1 large

  chopped small
• 3 tbsp parsley
• black pepper and crushed red pepper to taste
• ¼ cup cashews, ground to dust in a blender

Instructions

• 1 Preheat oven to 400 degrees. Add cauliflower florets, olive oil and a pinch of
  salt to a sheet pan and toss. Roast for 20 minutes, turning once halfway. Remove
  from oven and let cool.
• 2 Meanwhile cook the pasta according to the box. Rinse with cool water and set
  aside to drain fully. Toss with a splash of olive oil to prevent sticking and
  let cool until ready to use.
• 3 Make pesto by combining arugula, basil, olive oil, cashews, salt, lemon and
  olive oil in a high speed blender. Blend until smooth and creamy.
• 4 Defrost corn in a microwave safe bowl or add to the sheet pan with the
  cauliflower for the last 5 minutes of cook time.
• 5 Add pasta, cauliflower, corn, tomatoes, bell peppers, parsley and pesto to a
  large bowl and toss well.
• 6 Garnish with dusted cashews or vegan parmesan, parsley and copious pepper.

Nutrition Info