Sundried tomato pesto pasta salad

Sundried tomato pesto pasta salad

Tags

Pasta
Salad

Cook

Ingredients

  • 4 sweet red peppers, sliced
  • 2 courgettes, cubed
  • 2 eggplants, diced
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp dried Italian herbs
  • 240g orzo
  • 50g baby spinach, chopped
  • 10g basil, sliced
  • 25g cashews
  • 15g vegan parmesan
  • 2 garlic cloves, chopped
  • 60g sun-dried tomatoes, drained
  • 50ml extra-virgin olive oil
  • 20g basil, roughly chopped
  • Zest of 1 lemon

Steps

  1. Soak the cashews in hot water for 15 minutes.
  2. Add cashews, parmesan, garlic and sun-dried tomatoes to the blender.
  3. Blend until finely chopped then add the olive oil, basil and lemon zest. Blend until smooth.
  4. Heat the oven to 210°C. Place peppers, courgette and eggplant in a large bowl.
  5. Add the olive oil, balsamic vinegar and Italian herbs. Season and toss to combine.
  6. Place vegetables in one layer on the tray. Roast, tossing halfway, 15 to 20 minutes.
  7. Meanwhile cook the pasta in generously salted water according to package instructions.
  8. Drain the pasta, rinse under cold water, and drain again.
  9. Transfer pasta to a bowl, add the vegetables, spinach, basil and pesto and stir to combine.