Summer Pesto Pasta Salad
A refreshing summer pasta salad tossed with a creamy basil pesto made from cashews, pine nuts, lemon, and garlic. Sautéed zucchini, crisp green beans, juicy tomato, and optional chickpeas make it a vibrant, satisfying dish.
Ingredients
For the Pesto Dressing:
- ⅔ cup raw cashews
- ¼ cup pine nuts
- 1 lemon juiced
- 1 garlic clove
- 1 cup fresh basil leaves packed
- ~¼ cup water adjust for consistency
- Salt and pepper to taste
For the Salad:
- 5 cups uncooked Jovial Brown Rice Fusilli
- 1 medium tomato chopped
- 1 zucchini chopped or thinly sliced
- A handful of fresh green beans blanched and cut into 1-inch pieces
- Optional: ½–1 cup cooked chickpeas for added protein
- Extra basil for garnish
- Salt and pepper to taste
- Avocado oil for sautéing
Instructions
Cook Pasta:
- Cook the fusilli according to the package instructions. Drain and rinse with cool water. Set aside.
Make the Pesto Dressing:
- In a high-speed blender, combine cashews, pine nuts, lemon juice, garlic, basil, and water. Blend until smooth and creamy. Adjust water for a thick but pourable consistency. Season with salt and pepper to taste.
Prep the Veggies:
- Zucchini: Add a splash of water to a skillet and sauté the zucchini until it begins to soften (about 4–5 minutes). Let the water evaporate, then drizzle in a small amount of avocado oil and cook for 1–2 more minutes until lightly golden.
- Green Beans: Blanche in boiling water for 1–2 minutes, then transfer to an ice bath. Once cool, cut into 1-inch pieces.
- Tomato: Chop into bite-sized pieces.
Assemble the Salad:
- In a large bowl, toss the cooked fusilli with the pesto dressing. Add the sautéed zucchini, green beans, tomato, and chickpeas (if using). Toss gently to combine.
Finish:
- Taste and add more salt or pepper as needed. Top with fresh basil before serving.