A hearty and refreshing bowl of Pesto Pasta Salad by   Save this recipe for you…

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A hearty and refreshing bowl of Pesto Pasta Salad by betterfoodguru  Save this recipe for your next meal prep!
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​​Recipe 
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Ingredients:
For Pesto:
2 cloves garlic
1/4 cup olive oil
1/2 cup cashews
1 lemon
8 oz arugula
4 oz basil
Pinch salt
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For Pasta Salad:
1 pound rotini
Pesto from recipe above
1 head purple cauliflower
1 teaspoon olive oil
1 cup frozen fire roasted corn
1/4 cup calamata olives sliced
1 cup cherry tomatoes halved
3 baby bell peppers or 1 large chopped small
Handful parsley
Black pepper and crushed red pepper to taste
1/4 cup cashews, ground to dust in the blender
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How To Pesto:
1.In blender combine ingredients and blend smooth
2. Mix into hot or cooled pasta. Never cook pesto as it turns uggo.
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How to Salad:
1. Roast cauliflower florets tossed in oil and lightly salted on a sheet pan for 20 minutes at 425. Turn once halfway
2. Meanwhile cook pasta, rinse and set aside to drain fully
3. Make pesto
4. Defrost corn in a microwave safe bowl or add to sheet pan for last 5 minutes
5. Add pasta, roasted and raw veggies and pesto to a large bowl and toss well
6. Garnish with dusted cashews, parsley and copious pepper
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