This Pasta Salad is a delicious way to utilize leftovers from your fridge, combined with a flavorful pecan pesto dressing. It's perfect for meal prep and packed with fresh vegetables, herbs, and chickpeas.
1: Get your pasta onto boil in salted water.
2: While pasta cooks, prep your veg, herbs, and other ingredients.
3: Finely dice the tomatoes, pepper, cucumber, red onion, lettuce, olives, and mint.
4: Lightly toast and drain the chickpeas.
5: To make the pesto dressing, combine mint, toasted pecans, nutritional yeast, and lemon juice in a blender.
6: Stream in the olive oil until loosened; use a splash of pasta water if needed, then season to taste with salt and pepper.
7: Drain your pasta and allow to cool.
8: In a large bowl, mix together the cooled pasta, chopped veg, and other bits, then pour over the dressing and mix well.
9: Check for seasoning and enjoy!
