Meatless Monday: Lunch Ideas – Pesto Pasta Salad

By Chef Ayinde

Meatless Monday is upon us again, I thought I’d share a quick easy lunch recipe. Meatless meals tend to be pretty elaborate but a lot of the time, going meatless is so easy you are almost there anyway. So, don’t sweat it  – make a quick lunch for tomorrow, and, bada bing — you are vegan for lunch!

5-minute pesto pasta salad.

Ingredients:

1 Packed cup fresh basil
2 Tablespoons nutrition yeast
2 tablespoons vegan parmesan
1 Cup olive oil
1 Teaspoon sea salt
1 Teaspoon Garlic, minced
½ Cup of raw walnuts (optional)
1 Cup cherry tomatoes sliced
1 English cucumber
8 oz dried Fuseli pasta

Step one:
Boil water in medium pot add sea salt until water taste like the ocean, add hint of oil now add pasta. Cook pasta covered on a medium low flame for 8-10 minutes until tender when al dente off the flame and leave covered and allow water to absorb into the pasta. Drain set aside and cool.

Step two:
In a food processor combine pesto ingredients and blend until smooth. In a medium bowl combine pasta and about half the pesto mix, cover the pasta and mix until pasta is coated well add remaining ingredients chill and serve.