Basil Pasta Salad (gluten-free and dairy-free)

Am I the only one who isn’t into all the fall produce like brussel sprouts, squash, and pumpkin? I try, I really do, but those foods just aren’t my favorite. I like them once in a while, in moderation, but I don’t get super excited about cooking them. I get inspired and excited to create in the kitchen when I cook with foods that bring me joy. So you know what? I’m going with that route :) This is definitely more of spring/summer inspired pasta salad, but that’s just the kind I like and I hope you do too! This one is incredibly easy and really good as a main dish or a side dish served with grilled or baked chicken.

Ingredients:

6 cups cooked gluten free pasta, cooled

3 cups arugula

1 cup cherry tomatoes, cut in half

1 cup kalamata olives, cut in half

1 cup watermelon radish, sliced (you can substitute for another vegetables of choice)

Pesto:

3 cups lightly packed basil

1/3 cup extra virgin olive oil

6 garlic cloves

1 lemon, juice

1/3 cup pine nuts

1 tsp sea salt

1 tsp black pepper

Directions:

1) Put all pesto ingredients in a blender or food processor and blend until well combined and smooth.

2) Toss the pesto with the pasta, arugula, tomatoes, kalamata olives, and watermelon radish until well combined.

Enjoy! Serves 6-8 as a side dish

With love,

Ashley