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Daniel Fast Pesto Pasta Salad

Daniel Fast Pesto Pasta Salad

Embark on a culinary journey that nourishes your body and soul with this remarkable Daniel Fast Pesto Pasta Salad. This recipe offers a delightful and satisfying main course that adheres perfectly to the principles of the Daniel Fast, proving that healthy eating can be incredibly delicious and remarkably easy to prepare.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound whole wheat pasta (or your preferred Daniel Fast-compliant pasta)
  • 2 cups fresh basil leaves, tightly packed
  • ½ cup pine nuts (or walnuts/almonds, toasted for enhanced flavor)
  • 3 cloves garlic
  • ¼ cup extra virgin olive oil, plus more for thinning the pesto if needed
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced optional, for a sharper bite
  • ½ cup Kalamata olives, pitted and halved ensure they are Daniel Fast-compliant
Optional additions
  • chopped fresh parsley oil-free
  • sun-dried tomatoes oil-free
  • artichoke hearts oil-free

Equipment

  • Large pot
  • Colander
  • Food Processor
  • Large mixing bowl

Method
 

  1. Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of sea salt. Add your chosen whole wheat pasta and cook according to package directions until al dente. You want the pasta to still have a slight bite to it.
    1 pound whole wheat pasta (or your preferred Daniel Fast-compliant pasta), ½ teaspoon sea salt, or to taste
  2. While the pasta is cooking, prepare the Daniel Fast pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts (or your chosen nuts), and garlic cloves. Pulse until the ingredients are finely chopped.
    2 cups fresh basil leaves, tightly packed, ½ cup pine nuts (or walnuts/almonds, toasted for enhanced flavor), 3 cloves garlic
  3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and creamy. You may need to scrape down the sides of the bowl a few times.
    ¼ cup extra virgin olive oil, plus more for thinning the pesto if needed
  4. Stir in the fresh lemon juice, sea salt, and freshly ground black pepper. Taste and adjust seasoning as needed. If the pesto is too thick for your liking, you can add another tablespoon or two of olive oil, or a tablespoon of the reserved pasta water, to achieve a looser consistency.
    2 tablespoons fresh lemon juice, ½ teaspoon sea salt, or to taste, ¼ teaspoon black pepper, freshly ground, or to taste
  5. Once the pasta is cooked, drain it thoroughly in a colander. For a pasta salad, it's beneficial to rinse the pasta with cold water to stop the cooking process and prevent it from clumping together. Drain again very well.
  6. In a large mixing bowl, add the drained and cooled pasta. Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion (if using), and pitted Kalamata olives.
    1 pound whole wheat pasta (or your preferred Daniel Fast-compliant pasta), 1 cup cherry tomatoes, halved, 1 cup cucumber, diced, ½ cup red onion, thinly sliced, ½ cup Kalamata olives, pitted and halved
  7. Add the prepared Daniel Fast pesto to the bowl with the pasta and vegetables. Gently toss everything together until the pasta and vegetables are evenly coated with the pesto.
    2 cups fresh basil leaves, tightly packed, ½ cup pine nuts (or walnuts/almonds, toasted for enhanced flavor), 3 cloves garlic, ¼ cup extra virgin olive oil, plus more for thinning the pesto if needed, 2 tablespoons fresh lemon juice, ½ teaspoon sea salt, or to taste, ¼ teaspoon black pepper, freshly ground, or to taste, 1 pound whole wheat pasta (or your preferred Daniel Fast-compliant pasta), 1 cup cherry tomatoes, halved, 1 cup cucumber, diced, ½ cup red onion, thinly sliced, ½ cup Kalamata olives, pitted and halved
  8. For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. Garnish with extra fresh basil leaves or a sprinkle of pine nuts if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.