Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes
Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes is :
gluten free , dairy free , lacto ovo vegetarian , whole 30 , veganBy Inspiralized
Place potatoes in a large saucepan, covered in water. Boil potatoes for 20 minutes (depending on the size of your potato) or until easily pierced with a fork. When done, pour into a colander to drain.
Let the potatoes cool for about 5 minutes and then quarter each potato. When done, place in the refrigerator.
Pour enough water to cover the green beans in the same saucepan and bring water to a boil. Once boiling, add in the green beans and cook for about 5 minutes or until beans are easily pierced with a fork. When done, pour into a colander to drain and then place in the refrigerator.Put all ingredients for the pesto into a food processor and pulse until creamy.
Place in the refrigerator.
Let everything chill for about 4-5 hours (or simply overnight) and then mix green beans, potatoes, zucchini pasta and pesto together. OR mix everything together immediately and enjoy!