All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
A few months ago, I made the vegan arugula pesto you see above. I made a lot of it & then I froze it in batches of about 1/2 to 1 cup each – freezing each serving in sandwich baggies – like below.
They freeze flat – like little DVDs – and take up very little room in the freezer. Then – you can just thaw it as you need it. I used some to make this pasta salad for a BBQ this weekend. I used real feta in this but – at home – I would have used this vegan cheese here – below the feta. You could do whichever – or leave the extra cheese out entirely. Your call! Whatever you decide – this is easy & fresh & tasty!
Pasta Salad with Arugula Pesto & Feta Cheese (Vegan or Vegetarian)
1 lb pasta – cooked, drained & rinsed in cold water
6 oz feta or vegan cheese – crumbled
1/2 to 1 pint cherry or grape tomatoes – halved or quartered
Cook the pasta & drain under cold water.
Make (or thaw – if you are using some you froze) the pesto.
Ratio of pesto to pasta is a personal thing. Start light & add as much as feels right to you. Mix well.
Stir in cheese & tomatoes. Season with S&P.