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Gluten Free Summer Pesto & Arugula Pasta Salad

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Ingredients
  

  • 12 ounces fusilli or bowtie pasta (we use gluten free lentil or quinoa/brown rice fusilli)
  • 12 ounces cherry tomatoes (halved)
  • ⅓ cup pine nuts
  • ⅓ cup capers (rinsed)
  • 2 cups basil leaves
  • ⅓ cup extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 2 big handfuls arugula
  • 2 Tbs lemon juice

Instructions
 

  • Bring a large pot of water to a boil. Add the pasta, and cook according to the directions for that particular pasta (you definitely don’t want to overcook gluten free pasta!). When done, rinse in cool water and set to the side.
  • Meanwhile, add the halved tomatoes to a large salad bowl
  • Make the pesto: add the pine nuts, capers, basil and lemon juice to a food processor (or mortar and pestle), and process until chunky. Add in the olive oil, and some sea salt and black pepper and process again, being sure to scrape down any of the mixture from the sides.
  • Stir the pesto into the tomatoes, and add in the arugula and mix well. Add the pasta, and adjust any seasoning with the black pepper and sea salt as necessary. Enjoy!
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