Cilantro-Pesto Pasta Salad
Summer vegetables and pasta get tossed in a flavorful pesto made of fresh cilantro.
Ingredients
Cilantro Pesto
- 3-4 cloves garlic
- 1/2 cup sunflower seeds or pepitas
- 3 TBSP fresh lime juice
- 1/2 tsp salt
- 1 jalepeno, seeds removed
- 2 cups cilantro (1 large bunch, including stems and leaves)
Pasta Salad
- 16 oz pasta of choice (I use chickpea pasta)
- 2 cups corn (preferably fresh cut off the cob)
- 1-2 cups grape tomatoes, cut in half
- additional summer vegetables of choice, if desired (grilled zucchini or yellow squash, peppers, avocado) or feta cheese (such as tofu feta)
Instructions
- Bring water to boil, and cook the pasta.
- Cut corn off the cob into a large serving bowl. Add grape tomatoes.
- Make the pesto in a food processor. Process all the ingredients except cilantro first, until the garlic and jalepeno are blended well and the sunflower seeds make it creamy. Add the cilantro and run the food processor until smooth like pesto. Add 1-3 tablespoons water if needed to thin it out so it tosses easily with the pasta. Taste and add more salt or lime juice, if desired.
- Stir all together and enjoy! Lasts for about 3 days in the fridge, but the cilantro will turn a dark color. The flavor is still good. For a vibrant green color, serve immediately.
