Pesto Pasta Salad with Parsley and Pistachios (Vegan)

🧂 Ingredients

• Pesto:
• 2 cups flat Italian parsley leaves
• ½ cup shelled pistachios
• 2 small cloves garlic

  minced
• 3 tbsp nutritional yeast
• ½ c olive oil
• 1 tbsp lemon juice
• ½ tsp Za’atar
• Salt and pepper

  to taste
• Salad:
• 1 lb gluten free or whole wheat pasta

  cooked
• 1 cup halved cherry tomatoes
• ¼ cup thinly sliced red onion
• ¼ cup thinly sliced cucumber
• ½ cup snap peas

  sliced
• ¼ cup Kalamata olives

  sliced
• ¼ cup pomegranate arils

Instructions

• 1 Combine the parsley, pistachios, garlic, nutritional yeast in a food processor
  and puree until smooth. Then add the olive oil, lemon juice, za’atar and salt
  and pepper to taste.
• 2 Toss with cooked pasta and salad veggies, olives and pomegranate arils. Enjoy at
  room temperature.

Nutrition Info