Name: Creamy Greek Pasta Salad with Cashew Vegan Pesto
Prep time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Pasta
Ingredients: 1 cup raw cashews, soaked*; 4 qty cloves garlic (raw or roasted)**; 2 cup basil, packed; 2 tbsp tahini; 0.25 cup olive oil; 0.25 tsp salt; 1 qty lemon, juiced; 1 tbsp water; 1 tbsp apple cider vinegar; 1 lbs rotini (or any kind of pasta); 1.5 cup cherry tomatoes, halved; 1 qty large cucumber, chopped; 0.9 lbs can garbanzo beans, rinsed; 0.75 cup kalamata olives, pitted and halved; 0.5 qty large red onion, thinly sliced

This Greek creamy pasta salad, prepared with fresh seasonal products and the beloved spaghetti noodle, packed in Greek flavor combined with a handmade cashew pesto sauce.

Creamy Greek Pasta Salad with Cashew Vegan Pesto

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!

Creamy Greek Pasta Salad with Cashew Vegan Pesto

This Greek creamy pasta salad, prepared with fresh seasonal products and the beloved spaghetti noodle, packed in Greek flavor combined with a handmade cashew pesto sauce.

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