Sun-Dried Tomato Pesto Pasta Salad
Prep time
Cook time
Total time
Serves: 4
  • 500g gluten-free pasta (I love brown rice or buckwheat fusilli)
  • 1 cup (125g) sun-dried tomatoes
  • ¼ cup (45ml) extra-virgin olive oil
  • 2 garlic cloves
  • 1 tbsp tomato puree
  • 1 handful fresh basil plus more for serving
  • ¼ cup (30g) pine nuts plus more for serving
  • 2 handful rocket (arugula)
  • 2 cups (250g) cherry tomatoes
  • 1 avocado (optional)
  1. Start by boiling water for the pasta. Add salt and pasta and cook according to package instructions.
  2. In the meantime, roast the pine nuts on medium heat in a small skillet. No oil needed as the pine nuts naturally extract their own fat. Roast until golden brown. Be sure to watch them closely as they burn very fast.
  3. Once they are perfectly brown and smell heavenly, remove the skillet and add most of the pine nuts to your food processor. Put some aside for serving.
  4. Add the sun-dried tomatoes, garlic cloves and basil and mix everything for a few seconds until it is broken down nicely. Now add the olive oil and puree it to a pesto-like consistency.
  5. Now wash and try the rocket and add it to a large salad bowl. Wash and dry the tomatoes, cut them in halves and add them to the rocket. I love to add some avocado to the salad for extra creaminess, but that's totally up to you.
  6. Once the pasta is ready, drain it in a colander and pour it into the salad bowl. Add the pesto (you don't have to use it all - I do though) and mix everything with a salad fork and spoon.
  7. Sprinkle with some pine nuts and chopped basil.
If you can eat gluten, then spelt pasta is heaven. Whole wheat is fine as well.
If you're allergic to pine nuts, then you can substitute them with cashew nuts, sunflower seeds or simply leave them out.
Add more garlic if you like. I am a huge fan of too much garlic in my pesto, but I think you can add up to 4 cloves to the recipe.Serves 4:
Recipe by Heavenlynn Healthy at