Vegan Pesto Pasta  Salad with  Sun-Dried Tomatoes

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This vegan pesto pasta salad is fully loaded with herbs, greens, sun-dried tomatoes, and asparagus.

Let me show you how to make it & what you'll need.

INGREDIENTS

Fusilli (aka spiral) pasta  Green asparagus  Olive oil Baby spinach Slivered almonds Sun-dried tomatoes Lemon Black pepper Parsley Basil Raw cashews Garlic  Nutritional yeast Salt

1.

Grill asparagus until browned but still crunchy. Toast the almonds in the same pan.

Add the pasta to a  salted pot of boiling  water & cook as per  packet instructions.

2.

To a food processor, add the pesto sauce ingredients & blend until you reach the desired consistency.

3.

When cooked, drain the pasta & let it soak in cold water for 2 minutes, then drain again. Drizzle with olive oil, and toss.

4.

Add the pesto sauce, asparagus, almonds, baby spinach, sun-dried tomatoes, lemon juice and rind, and cracked pepper to the pasta.

5.

Try this nutrient-rich vegan pasta salad today!

See the full  recipe below!