Ingredients
- 2 - 3 cups of cherry tomatoes (around 300-375g)
- 1 cup (145g) raw cashew pieces soaked for a couple of hours in cold water or about 20 minutes in boiling water (see recipe note)
- 1 teaspoon salt (plus a little extra for seasoning the tomatoes)
- ½ teaspoon ground pepper (plus a little extra for seasoning the tomatoes)
- 1 cup unsweetened non-dairy milk
- 4 - 5 tablespoons Kale & Almond Pesto (or any other pesto)
- 500g dried pasta (use your favourite kind of shape & use gluten-free pasta to make this recipe gluten-free)
- handful of flaked or slivered almonds (optional - see recipe notes)
Recipe Description
A simple but incredibly delicious, super creamy Vegan Pesto Pasta Salad topped with juicy, sweet, oven roasted tomatoes. It has just 5 ingredients & is ready in the time the tomatoes take to roast! This Creamy Vegan Pesto Pasta Salad is really quick and easy to prepare. Roasting the tomatoes is the part that takes the longest time but even that is only 30 minutes and it is soworth waiting for them. The pasta salad is creamy and delicious, but the little bursts of sweet, juicy cherry tomatoes take it to the next level. They work so well together. This Creamy Vegan Pesto Pasta Salad is perfect for quick dinners and sides, packed lunches, parties, pot lucks and cookouts. It keeps really well in the fridge for three to four days and can be eaten warm or cold.
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