It’s what I call it because I have everything I could ever want at Thanksgiving. And it all happens in just ONE WEEK. It’s a lot of food to digest. Are you ready for this delectable feast?
Originally, I was going to make a pasta salad that I based on this Vegan Macaroni Salad. However, when I made the sauce, it wasn’t quite the flavor combination I was looking for. I decided to change directions because I was craving pesto.
This pasta salad can be made in just 30 minutes and only requires nine ingredients. You can make this as one of the final dishes for Thanksgiving or even ahead of time. The flavors will improve over time.
I’ll share with you my favorite gluten-free penne brand! Use parchment paper to roast the tomatoes if you don’t want your baking sheet to look like mine. Also, it is a simple and delicious pesto dressing. Classic flavors, simple preparation, great flavor.
Another simple side dish to serve at Thanksgiving. This simple side dish is a sophisticated way to add a little pasta. It would be great all year round, but especially during tomato season.
Ingredients
PASTA SALAD
- Two cups of cherry/baby tomatoes (halved).
- I love Gluten-Free Bionaturea Penne.
PESTO
- Fresh basil, 2 cups (semi-packed)
- Four cloves of garlic, minced (each clove yields 2 Tbsp).
- 1/4 cup toasted walnuts (or raw walnuts), plus more to serve
- Juice 1 medium lemon (yields about 3 Tbsp, or 45 ml according to the original recipe).
- 14 cup vegan Parmesan cheese
- Add more salt to your taste.
- Extra virgin olive oil is the best for this.
Instructions
- Pre-heat the ovenPreheatdegrees F. (204 C). Line a baking tray with parchment paper.
- Add the tomatoes to a baking sheet, drizzle a little olive oil over them, and sprinkle with salt and pepper. Place tomatoes cut-side up on a baking sheet and roast them for 20-25 minutes or until they are golden brown and slightly wilted. Set aside.
- Bring a large pot to a rolling boil, and then add generous amounts of salt. Add pasta of your choice to boiling water and cook as per package instructions. Drain and set aside. To prevent sticking, drizzle with olive oil and toss.
- Add basil, garlic, and pine nuts to a processor, then blend to combine. Add the olive oil in a steady stream, scraping sides when necessary. Add a bit of water if it is too dry. It should be thick but pourable. (See the first photo).
- Add more salt to adjust the saltiness. Or add garlic for spice. Set aside.
- Add cooked pasta and roasted tomato to a serving bowl. Top with pesto. Mix well and serve immediately. Garnish the dish with vegan parmesan and fresh basil or parsley (optional).
- The best flavor and texture are achieved when the food is fresh. Leftovers can be stored in the fridge for up to four days. For the best texture and flavor, enjoy at room temperature.
