Vegan Pesto Pasta Salad

Step 1

OPTIONAL: Preheat your oven or toaster oven to 350 degrees F (177 degrees C) and line a small baking sheet with parchment paper. Arrange the slivered almonds in a single layer and bake them for 5-8 minutes, checking often towards the end of baking to prevent them from getting too dark. Remove from the oven and set aside.

Step 2

Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for "al dente" pasta. Immediately drain and transfer to a large bowl. Then add the remaining pasta salad ingredients to the same bowl and set aside. (NOTE: You may reserve some of the tomatoes, peas, and toasted almonds to garnish later.)

Step 3

Meanwhile, combine all your pesto ingredients in your blender and process until smooth. Then pour the pesto over the pasta salad and mix well.

Step 4

Refrigerate for 1 hour or longer and then garnish with reserved tomatoes, peas, and toasted almonds, and serve.