A refreshing Caprese Pasta Salad made with gluten-free pasta, cherry tomatoes, sun-dried tomatoes, bocconcini, and a delicious homemade basil and avocado pesto. Perfect for any meal and can be garnished with fresh basil or oregano.
1: Follow the instructions on the pasta of your choice, adding sea salt, pepper, and 2 tablespoons of olive oil to the cooking water.
2: While the pasta boils, prepare the pesto by pulsing pine nuts, garlic, and basil in a food processor.
3: Add the avocado, sea salt, pepper, and cheese or nutritional yeast to the processor and blend with olive oil until smooth.
4: Drain the pasta and transfer it to a large bowl or platter.
5: Toss the pasta with 4 tablespoons of pesto.
6: Add fresh tomatoes and minced garlic to the mixed pasta.
7: Incorporate the bocconcini and garnish with oregano and sumac.
8: Optionally, add chili oil and cucumbers.
