Sun Dried Tomato Pesto Pasta Salad

1: Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside.

2: In the meantime, add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down.

3: With the motor still running, begin to pour in your oil in a thin stream, starting with 1/3 cup and increasing to 1/2 or more if needed until you reach desired consistency.

4: To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated.

5: Season to taste if necessary and serve! This salad is meant to be enjoyed cold/as is but you can heat it up if preferred.