Time: 20 minutes
Dietary Info: Dairy-Free option, Gluten-Free
For the pesto:
*For a Vegan recipe, use 1/4 cup nutritional yeast instead.
1. Begin by boiling pasta. I used Ancient Harvest quinoa rotini, which takes about 8-10 minutes. When pasta is al dente, drain and let cool completely.
2. In a small skillet, add oil and lightly toast nuts on medium heat for about 5 minutes. In a food processor, process toasted nuts for 15 seconds. Add basil, arugula, Parmesan, salt and pepper and process for 30 seconds. Through the feed tube, add lemon juice and olive oil and process for 15 seconds.
3. In a large bowl, add cooled pasta and pesto. Stir to combine and then toss to evenly cover pasta with pesto. Add arugula, corn, pine nuts, scallions and sundrieds if desired. Stir to combine and serve! Refrigerate this salad in an airtight container if not serving immediately. Enjoy!