Tortellini Salad with Homemade Pesto
Denise Christine Fuchs
9 oz vegan tortellini, dried & uncooked
5 oz cherry tomatoes 0.7 oz dried tomatoes, soaked in water 3.5 oz artichokes (in oil or natural) A handful of baby spinach ̈3.5 oz vegan feta or marinated tofu 0.5 oz pine nuts
3 cups fresh basil Juice of a small lemon 1⁄3 cup roasted pine nuts 1 small clove garlic, chopped
1⁄4 cup olive oil 1⁄3-1⁄2 tsp salt
For the pesto, combine all ingredients except the olive oil in a food processor/blender.
Pulse until evenly chopped, then add in the olive oil and blend until well combined.
Cook tortellini according to package instructions.
Cut tomatoes, dried and fresh ones, artichokes and feta/tofu into smaller pieces.
Add spinach and sauté if you wish (but you don’t have to).
Mix tortellini, pesto, veggies and tofu in a bowl and sprinkle with roasted pine nuts.