Ingredients
Pesto Dressing
1 cup fresh parsley
½ cup pine nuts or raw cashews
2 garlic cloves, pressed
¼ cup chopped fresh basil or more to taste
½ cup grated Parmesan cheese (or nondairy substitute)
¼ cup water
1 cup eggless mayonnaise
1 tablespoon fresh lemon juice
Salt and pepper to taste
Salad
1 ½ cups frozen green peas, thawed
1 pound fusilli, cooked, rinsed and drained
½ cup sliced scallions
1 cup pitted black olives
1 cup halved tomatoes
Note
for a gluten-free alternative, use a similarly shaped gluten-free pasta.
Directions
Dressing
1
Combine first 6 ingredients in a blender or food processor and whirl until pureed.
2
Add eggless mayonnaise and lemon juice. Process until well blended. Season with salt and pepper.
Salad
3
Drain peas. Combine with other salad ingredients in a large serving bowl.
4
Pour pesto dressing over the salad and toss gently. Serve at room temperature.
Note: Fresh basil is always preferred in pesto recipes.
Serves 8