Pasta Salad with Pecan Pesto Dressing

1.Get your pasta onto boil in salted water. While it cooks, prep your veg, herbs + other ingredients.

2.Finely dice the tomatoes, pepper, cucumber, red onion, lettuce, olives + mint.

3.Lightly toast the + drain the chickpeas.

4.To make the pesto dressing, combine a large handful of mint, a handful of the toasted pecans, nutritional yeast, lemon juice in a blender. Stream in the olive oil until loosened, with a splash of pasta water if needed, then season to taste with salt + pepper.

5.Drain your pasta, allowing to cool, then in a large bowl mix together with all your chopped veg + other bits, then pour over the dressing, mixing well. Check for seasoning + enjoy!