Ingredients
Scale
- 12 oz. gluten free short pasta (such as fusilli or penne)
- 1 pint grape tomatoes
- 1 cup walnuts (unsalted)
- 1/2 cup dairy-free mayo
- 1/4 cup jarred basil pesto
- 3 Tbsp. lemon juice
- 1/2 cup grated Parmesan cheese (or plant-based alternative)
- Fresh basil for garnish
Instructions
- Cook the gluten-free short pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine dairy-free mayo, basil pesto, lemon juice, salt, and pepper; mix well.
- In a large bowl, combine cooked pasta, halved grape tomatoes, walnuts, and grated cheese.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Serve chilled, garnished with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg