Jerusalem Pesto And Pasta Salad (Vegan)
A few months ago I posted a recipe for Pesto Pasta Salad. That recipe is delicious, but has a ton of dairy in it.
Here is another recipe, possibly even more wonderful than the first, that is entirely dairy-free. It’s based on a recipe I had in a cafe in Jerusalem. However, the cafe served the pasta over a bed of lettuce and used regular tomatoes instead of sun-dried. I believe my version is a major improvement.
1 pound bow tie noodles
1 medium jar pesto sauce (dairy free)
6 tablespoons red onion, finely chopped
1/3 cup chopped and pitted olives
1/2 cup chopped sun-dried tomatoes
salt to taste
Cook the noodles till firm. Drain immediately and rinse with cold water. Add the bottle of pesto sauce, chopped red onions, olives, sun-dried tomatoes and salt to taste. Stir well to combine. Allow to chill for several hours before serving.
Note: If you have difficulty locating dairy-free pesto sauce, check out the kosher department of a large supermarket.