Vegan Pesto Gluten Free Pasta Salad | Healthy Summer Potluck

• Vegan

• Produce

  • 1 Avocado
  • 4 cups Basil
  • 1 19 oz can Chickpeas, no salt added
  • 1 1/2 cups Colourful baby tomatoes
  • 2 cloves Garlic

• Condiments

  • 1/4 cup Kalamata olives
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 lb Fusilli pasta, gluten free

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cups Almonds
  • 2 tbsp Almonds, toasted
  • 1/2 cup Pine nuts
  • 2 tbsp Pine nuts, toasted

Found on abbeyskitchen.com

Description

Directions

• Puree the basil, almonds, pine nuts and garlic together in the food processor until they reach a paste-like consistency. Add in the lemon juice and avocado and continue to puree until smooth. Season with salt and pepper, to taste.
• Meanwhile, cook the pasta according to package directions and allow to cool to room temperature.
• Mix the pasta with the pesto, tomatoes, chickpeas and olives. Top with pine nuts and almonds and enjoy at room temperature.