• 1 tablespoon apple cider vinegar
• 2 cups basil, packed
• 1 15-oz. can garbanzo beans, rinsed
• 1.5 cups cherry tomatoes, halved
• 1 large cucumber, chopped
• 4 cloves garlic (raw or roasted)**
• 1 lemon, juiced
• 3/4 cup kalamata olives, pitted and halved
• 1/4 cup olive oil
• Pasta Salad
• Cashew Pesto
• 1 cup raw cashews, soaked*
• 1/2 large red onion, thinly sliced
• 16 oz. rotini (or any kind of pasta)
• 1/4 teaspoon salt
• 2 tablespoons tahini
• 1 tablespoons water (or more, depending on how juicy your lemon was)

Instructions First, bring a large pot of water to a boil. Add rotini and cook until al dente. While pasta is boiling, place all of the ingredients for the cashew pesto into a blender or food processor and blend until smooth. Depending on how juicy your lemon was, you may need to add more water. The consistency should be thick and creamy. Set aside for later! Once pasta is al dente, remove from stove and strain in the sink. Run pasta under cold water and set aside. Last, prep the vegetables for the pasta salad. Half the cherry tomatoes, rinse and strain garbanzo beans, half the kalamata olives, chop the cucumber, and thinly slice red the onion. Place veggies into a large bowl and add pasta. Mix until combined. Finally, add in cashew pesto and mix until everything is generously coated. Place in the refrigerator for at least an hour and then enjoy!