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Ingredients
  • 250 g dried orzo 1¼ cups
  • subheading: For the homemade pesto:
  • 80 g mixed seeds* ½ cup
  • 45 g basil ~1 cup, lightly packed
  • 60 ml extra virgin olive oil ¼ cup
  • 2 cloves garlic, peeled
  • 1 lemon, squeezed
  • ¼ tsp salt
  • subheading: For the pasta salad:
  • 1 batch homemade pesto or 180g/¾ cup store-bought
  • 100 g dairy free yoghurt heaping ⅓ cup
  • 250 g cherry tomatoes, halved around 20
  • 5 sun dried tomatoes, sliced
  • 50 g black olives, halved ⅓ cup
  • 30 g arugula (rocket) 1½ loosely packed cups
Steps
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