A refreshing pasta salad featuring arugula, chickpeas, cherry tomatoes, and a vibrant pesto made from fresh basil, kale, and garlic. Perfect for a healthy meal or side dish.
1: Boil water and cook pasta according to directions.
2: Halve cherry tomatoes and thinly slice sundried tomatoes into small strips.
3: Drain and rinse the chickpeas, if canned.
4: Prepare the pesto by adding basil, kale (or spinach), garlic cloves, nutritional yeast, lemon juice, salt and olive oil. Add oil in small amounts until you get the desired consistency for the dressing. You may have some leftover!
5: Once the pasta is cooked, rinse with cold water.
6: To a large mixing bowl, add arugula, pasta, cherry tomatoes, sundried tomatoes, chickpeas, and pour over a generous amount of dressing. Enjoy immediately!
