Pasta Salad with Pesto Dressing
A chilled pasta salad is always a treat, especially when tossed in this piquant basil dressing.
1 cup fresh parsley
½ cup pine nuts or raw cashews
2 garlic cloves, pressed
¼ cup chopped fresh basil or more to taste
½ cup grated Parmesan cheese (or nondairy substitute)
¼ cup water
1 cup eggless mayonnaise
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 ½ cups frozen green peas, thawed
1 pound fusilli, cooked, rinsed and drained
½ cup sliced scallions
1 cup pitted black olives
1 cup halved tomatoes
for a gluten-free alternative, use a similarly shaped gluten-free pasta.
Combine first 6 ingredients in a blender or food processor and whirl until pureed.
Add eggless mayonnaise and lemon juice. Process until well blended. Season with salt and pepper.
Drain peas. Combine with other salad ingredients in a large serving bowl.
Pour pesto dressing over the salad and toss gently. Serve at room temperature.
Note: Fresh basil is always preferred in pesto recipes.