Arugula Pesto Pasta Salad



Servings: 4

Time: 20 minutes

Dietary Info: Dairy-Free option, Gluten-Free

  • 4 cups Ancient Harvest quinoa pasta, cooked
  • 1 cup frozen, canned or cooked corn
  • 1/4 cup toasted pine nuts
  • 4 scallions, sliced
  • 1/2 cup arugula
  • Optional: 1/4 cup sundried tomatoes

    For the pesto:

  • 1 cup fresh basil
  • 1/2 cup fresh arugula
  • 1/4 cup pine nuts, toasted
  • 1/4 cup walnuts, toasted
  • 1/2 cup olive oil
  • 1/3 cup Parmesan*
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

    *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!


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