3-Step Spinach Pesto Pasta Salad

Busy day? Need to whip up something quick for dinner? This three-step spinach pesto pasta salad is the answer to all your troubles! Spinach, pine nuts, marinated sun-dried tomatoes and cheese vegan Parmesan are blended up into the perfect pesto for tossing with your favorite pasta — so even if you're gluten-free or grain-free, this pasta can rescue dinner.

3-STEP SPINACH PESTO PASTA SALAD [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE SALAD:

• 2 cups cooked pasta of choice (gluten-free, grain-free, etc…)
• 1/2 cup chopped sun-dried tomatoes (marinated)
• 1 cup quartered marinated artichokes
• 1/2 cup Italian olives
• 1/2 cup vegan Parmesan
• 1/2 cup roasted pine nuts
• 2 cups arugula

FOR THE PESTO:

• 1 cup spinach
• 1 bunch basil
• 1 teaspoon sea salt
• 1 teaspoon red pepper
• 1/3 cup olive oil
• 1/2 cup pine nuts
• 1/2 cup vegan Parmesan

PREPARATION

1. Roast the pine nuts in the oven on 300°F for 5-7 minutes.
2. Combine all the ingredients in a food processor and blend until smooth.
3. Chop ingredients as desired, toss together and top with the spinach pesto. Place in fridge until time to serve.

http://www.onegreenplanet.org/vegan-recipe/spinach-pesto-pasta-salad/