I love making this in the Summertime. Its fresh full of healthy ingredients, and so easy it’s ready in just a few minutes! I love to take this to friend’s barbecues, and lunches at work. I also love to toss in a can of tuna with this salad for a simple and satisfying meal.
Vegan note: Use a dairy-free mayonnaise found in most supermarkets.
2 cups rotini pasta (add nutrients using whole wheat or a veggie pasta)
1/2 cup mayonnaise
1/2 cup green cabbage
1/2 cup green peas
For the Pesto:
4 ounces of fresh basil
1/2 cup walnuts
1 tbsp. flax-seed
1-1 1/2 cups olive oil
salt and pepper, to taste
*For the pesto:
In a blender/ food processor combine the basil, walnuts, flax-seed, and olive oil. Blend until well processed, and add more oil until desired consistency is reached.
*For the Salad:
Cook the pasta, during the last minute, add in the peas to cook . When pasta is al dente, take off heat and run under cold water to cool, then drain. Wash the produce and slice thin the radishes, and green cabbage.
In a medium bowl add the pasta, mayonnaise, and 2-3 tbsp. of pesto and mix well. Add in the radish, cabbage, and toss. Gently fold in the green peas, and season with salt and pepper and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!