Dairy-free, Vegan, Gluten-free option

Growing up, my friends and I would frequent a local bakery that served up delicious paninis made on fresh focaccia bread, accompanied by their famous pesto pasta salad.

I’d be lying if I said my favorite part wasn’t the pasta salad - which is why I was especially bummed when I couldn’t have it anymore because of the dairy used to make it (most pesto is made with parmesan cheese).

In an effort to satisfy this Pesto Pasta Salad craving, I created my own VEGAN version that I gotta say - lived up to the hype.

So whether you’re a local of Gig Harbor, WA missing out on Susannes pasta salad or just want to serve up a delicious, allergy-friendly side dish at your next event, look no further!

Vegan Pesto Pasta Salad

Yields: About 8 servings

Prep Time: 10 minutes or less

Cook Time: Varies based on pasta of choice

What you’ll need:

16oz Gluten-Free Rotini Pasta (I love Banza!)
2 cups fresh basil (packed)
1 cup spinach
3/4 cup pine nuts
1/2 cup Dairy-Free shredded parmesan cheese, split
1 clove garlic, skin removed
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil
Zest of 1 lemon + 2 Tbsp lemon juice
2-3 Tbsp pasta water

What to do:

Cook pasta according to instructions, saving about 1/2 cup pasta water on the side
Combine all remaining ingredients (aside from pasta water) with 1/4 cup of the parmesan in a food processor. Pulse until fully blended.
Add pasta water one Tbsp at a time to the food processor (pulsing between each) until it reaches your desired creamy consistency.
Pour pesto over cooked pasta and mix in remaining 1/4 cup shredded parmesan.

I hope you enjoy this Vegan Pesto Pasta Salad as much as I do!

& This pesto is not limited to pasta salad only. You can also top this on chicken, use as a dip, top crostinis, or even add to a homemade panini!

Be sure to tag #capturedcravings to let me know how you enjoy your Vegan Pesto.

xoxo

Danielle Webb