Creamy Pesto Pasta Salad with Fig Salami Recipe
This vibrant dish marries the richness of a velvety vegan pesto sauce with the sweet and savory notes of fig salami, resulting in a harmonious symphony of tastes and textures. The vibrant pesto dressing, brimming with toasted almonds, kale, creamy avocado and zesty garlic, hugs every pieces of al dente pasta, creating a mouthwatering blend that's equal parts comforting and refreshing. But what truly sets this pasta salad apart is the addition of luscious fig salami. These delightful morsels add a delightful chewiness and an intriguing earthy sweetness, giving your palate a unique experience that's both luxurious and unexpected.
This vegan Creamy Pesto Pasta Salad with Fig Salami is a wonderful dish to share with friends and family at picnics, potlucks, or as a delightful weeknight dinner. It's not only delicious but also quick and easy to make, allowing you to savor gourmet flavors without a lot of effort. Let's dive into the recipe and create a vegan masterpiece that's sure to leave everyone asking for seconds!
Ingredients You'll Need:
- 12 oz prepared Pasta (I used Vegetable Radiatore)
- Pesto (recipe below)
- 1 package Hellenic Farms Fig Salami w/ Smoked Paprika, cubed
- 1 Shallot, thinly sliced
- 1 pint Cherry Tomatoes, halved
- Additional salt to taste
- Combine all prepped ingredients, adjusting salt to taste. Serve cold.
Almond, Kale & Avocado Pesto:
- 1/4 cup Toasted Almonds
- 2 cloves Garlic
- 1 cup Chopped Kale
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup Olive Oil
- 3 T Lemon Juice
- 1 Avocado
- Using a mortar and pestle or food processor, grind the almonds and garlic. Add kale, salt & pepper, and about half of the oil.
- Continue to crush and combine, gradually adding the rest of the oil and lemon juice until you have a coarse paste.
- Finally add and smash avocado, combine well until creamy.