Pesto Pasta Salad (easy & veggie-packed)

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed and stems removed)
• 1/4 cup Walnuts (lightly toasted for extra flavor)
• 1/4 cup Pine Nuts (toasted)
• 2 tablespoons Nutritional Yeast (adds a cheesy, umami flavor)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Salt (adjust to taste)
• 1/3 cup Extra Virgin Olive Oil (good quality)
• 2 tablespoons Ice Cold Water (helps emulsify the pesto)
• 12 oz Short Pasta (fusilli or rotini) (cooked al dente)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Green Beans (trimmed, cut into 1‑inch pieces, lightly boiled)
• 1/3 cup Black Olives (pitted and sliced)
• 2 cups Fresh Arugula (washed and dried)
• 2 tablespoons Toasted Pine Nuts (for garnish) (lightly toasted)
• 1/4 cup Reserved Pasta Water (saved from cooking the pasta)

Instructions

1. Toast nuts and prep aromatics

   In a dry skillet over medium heat, lightly toast the walnuts and pine nuts until golden, about 2‑3 minutes. Remove from heat and let cool. Meanwhile, mince the garlic.

   Time: PT5M

2. Blend the pesto

   Add the toasted walnuts, pine nuts, nutritional yeast, garlic, salt, and fresh basil leaves to the food processor. Pulse a few times, then drizzle in the olive oil while the processor runs. Finally, add the ice‑cold water a tablespoon at a time until the pesto reaches a smooth, creamy consistency.

   Time: PT2M

3. Cook the pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8‑10 minutes. Reserve 1/4 cup of the hot pasta water, then drain the pasta.

   Time: PT10M

   Temperature: 212°F

4. Blanch the green beans

   While the pasta cooks, bring a medium pot of water to a boil. Add the trimmed green beans and cook for 2‑3 minutes until bright green and just tender. Transfer immediately to a bowl of ice water to stop cooking, then drain.

   Time: PT5M

   Temperature: 212°F

5. Combine pasta, pesto and vegetables

   In the large mixing bowl, whisk the freshly made pesto with the reserved pasta water until smooth. Add the cooked pasta, cherry‑tomato halves, blanched green beans, sliced black olives, and arugula. Toss gently until everything is evenly coated.

   Time: PT5M

6. Garnish and serve

   Transfer the salad to a serving platter or bowl. Drizzle a little extra pesto on top and sprinkle with toasted pine nuts. Serve at room temperature or chilled.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12g

Carbohydrates

48g

Fat

16g

Fiber

6g