Vegetable Pasta salad with Sun-dried Tomato and Pesto - Nosh Detox

Vegetable Pasta salad with Sun-dried Tomato and Pesto



  • 1 bunch fresh basil leaves – torn from stems
  • 4 cloves of garlic - crushed
  • 168g olive oil
  • 2 tbsp lemon juice

Pasta Salad

  • 200g gluten-free pasta
  • 150g snow peas
  • 150g baby mushrooms - halved or quartered
  • 1 red pepper - finely chopped and seeded
  • 35g sun-dried tomatoes – sliced


  • In a blender, process basil leaves, garlic, and lemon juice until well combined. You will have to stir a few times as the mixture tends to get stuck. Then, once mushed, slowly add the oil in a thin stream whilst the blender is running.
  • Blend until smooth and put the pesto to one side.
  • Steam or boil snow peas, pepper and mushrooms until just tender (don't over cook, keep them slightly hard as the crunch is nicer) and refresh under cold water.
  • Cook pasta as per instructions on packet and once drained add to a large serving bowl.
  • Now add in the veggies, tomatoes and pesto and mix gently. Again, don't over mix as everything then gets mushed up.
  • Cover and refrigerate to allow the flavours to blend and settle. Take out of the fridge about a half hour prior to serving to let it come back to room temperature.
  • Gently remix prior to serving and if you wish add in a handful of chopped cherry tomatoes and fresh basil leaves as a garnish.