Description
Creamy Pesto Pasta Salad with zucchini, corn, and creamy vegan pesto sauce makes the perfect summer side-dish or lunch!
Ingredients
Scale
- 1 medium-large zucchini, halved and cut into 1/4 inch slices
- 2 ears of corn, kernels removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 12 oz. of fusilli
Creamy pesto:
- 1 large handful of basil
- 1 avocado (cut in large chunks for easier blending)
- 1/4 cup non-dairy or dairy parmesan cheese (optional)
- 1 lemon, juiced and zested
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.
- In a large sauté pan, heat olive oil over medium heat. Add in zucchini, corn, and salt and sauté for 4-5 minutes until beginning to soften. The zucchini will begin to become slightly translucent but don’t overcook it! Remove from heat and set aside.
- In the bowl of a food processor, add the basil, avocado, parmesan cheese, lemon juice, lemon zest, salt, black pepper, and olive oil and blend on high for 30 seconds. Turn the food processor to low and very slowly drizzle cold water into your food processor until a creamy smooth yogurt type consistency is achieved. If you aren’t able to drizzle water in while processing, add it in 1 tablespoon at a time until you get the right consistency.
- In a large bowl, combine the cooled pasta, vegetables, and sauce and toss until combined. Let rest for about 30 minutes.
- Serve topped with chopped fresh basil, lemon zest, and parmesan cheese if using.
Notes
Store for 3-4 days in an airtight container in the refrigerator.
Pull stored pasta salad out of the fridge and place on the counter for 30 minutes before eating.
- Prep Time: 10
- Cook Time: 20
- Category: Salad, side
Keywords: creamy pesto pasta salad