Pesto Pasta Salad


4 servings

  • 1 pint cherry tomatoes
  • 1/3 cup plus 1 tablespoon olive oil, divided
  • ½ teaspoon fine sea salt, divided
  • ½ teaspoon black pepper
  • 2 cups packed arugula (about 5 ounces)
  • 2 teaspoons white miso
  • 1 tablespoon nutritional yeast
  • ½ cup walnuts, toasted
  • 1 garlic clove, chopped
  • 1 package Ezekiel 4:9® Sprouted Whole Grain Elbow Pasta
  • 1 cup frozen peas, thawed
  1. Preheat oven to 425°F. On a baking sheet, toss together tomatoes, 1 tablespoon oil, ¼ teaspoon salt, and pepper. Roast until tomatoes burst, about 15 minutes.
  2. Meanwhile, in a food processor combine arugula, miso, nutritional yeast, walnuts, garlic, and ¼ teaspoon salt. Pulse until very finely ground, then add 1/3 cup olive oil in a thin stream with the machine running until pesto is smooth.
  3. Bring a large pot of water to a boil, add pasta, and cook until tender, about 4 minutes. Drain, rinse under cold water, and drain again.
  4. In a large bowl, toss pasta with pesto, tomatoes, and peas. Taste and season with additional salt if needed.

*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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