Excellent for a picnic or a simple make-ahead lunch, this pasta salad is bright, refreshing, and comes together in a flash.
Ingredients
Prep
- Put the Cashewmilk Yogurt, 3 tablespoons oil, garlic, and 1/2 cup peas in the food processor and process until smooth. Transfer the sauce to a large mixing bowl.
- Boil a pot of salted water and cook the pasta until al dente (per the package instructions).
- As it cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add the pine nuts and a few dashes red pepper flakes, depending on how spicy you’d like the dish to be. Cook just a few minutes until the nuts are golden.
- Heat the remaining peas in boiling water, then drain after 1-2 minutes. Add the cooked pasta to your bowl of yogurt sauce. Then add peas, basil, tomatoes, salt, and pepper, and toss to combine.
- Spoon pasta into serving bowls, and top each bowl with the pine nuts and a drizzle of the spicy oil left in the pan.
