July 30, 2017
When life gives you yummy pesto, you put that ish on some pastaaaaaaaa.
I loved having this pasta with my homemade pesto. It’s so yummy! And you can make the pesto creamier if you want. Personally, I liked it like this. I’ve really liked adding water chestnuts to everything lately. They’re a perfect crunchy substitution and pretty allergy friendly. They don’t hold a ton of nutritional value, but this has a lot of nifty information about them.
Pesto Pasta Salad (Vegan, Gluten Free)
This yummy pasta can be made with any type of noodle!
Course:
Side Dish
Ingredients
- Dairy Free Pesto
- 1 8oz box rice corkscrew pasta
- 2 small precooked beets chopped
- 1 cup water chestnuts chopped
- 1 1/2 cups broccolini chopped
- 1/2 cup olives chopped
- salt and pepper to taste
Instructions
-
Cook rice according to directions on the box. Right before the rice is finished boiling, add the chopped broccolini for a few mins until bright green and tender.
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Drain the noodles and broccolini and rinse with cold water. Combine the rest of the ingredients and stir together gently.
Recipe Notes
