For the pasta:
- 15 sun-dried tomatoes
- 7 ounces pasta of your choice (200 g), we used buckwheat pasta
- 1/2 cup black olives, pitted (80 g)
For the pesto:
- 1 clove of garlic
- 1/4 cup pine nuts (40 g)
- 1/4 cup water (65 ml)
- 1/4 cup nutritional yeast (4 tbsp)
- 2 tbsp tahini
- 1/4 tsp salt
- 2 handfuls of fresh basil (30 g)
- We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for 10 to 15 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
- Cook the pasta according to package directions.
- Chop olives and sun-dried tomatoes. Set aside.
- To make the pesto, just blend all the ingredients in a food processor or a blender for 1 to 2 minutes.
- Combine all the salad ingredients: pasta (it should be cold or at least at room temperature, but not hot), olives, sun-dried tomatoes and pesto.
- You can serve the salad immediately, although we prefer it cold, so we keep it in the fridge for at least 1 or 2 hours.
- Store the pesto pasta salad in the fridge in a sealed container for 3 to 4 days.
- You can use cherry tomatoes or any other type of tomatoes instead of the sun-dried tomatoes.
- Omit the olives if you prefer to make your salad lower in fat.
- Extra virgin olive oil can be used instead of the tahini. If you add oil, omit the water and add 4 tbsp of oil.
- Spinach is a great alternative to basil if you can’t find it and it’s also more affordable.
- If you can’t find pine nuts or they’re expensive in your area, use any other nuts instead (walnuts, cashews, almonds, etc.).
- Serving Size: 1/4 of the recipe
- Calories: 433
- Sugar: 14.8 g
- Sodium: 296.4 mg
- Fat: 13.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 64 g
- Fiber: 12.7 g
- Protein: 21.4 g