Pasta Salad with Basil-Coated Cashew Cheese Balls
Yield: 2 servings
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
¼ teaspoon sea salt
2 cups cooked, cooled pasta of choice, such as whole-wheat penne
2/3 cup halved grape tomatoes (or veggies of choice)
2 ounces soft cashew cheese
2 tablespoons packed finely chopped fresh basil
1 tablespoon pine nuts, pan-toasted
In a medium mixing bowl, whisk together the oil, vinegar, and salt. Add the cooled pasta and grape tomatoes and toss to fully combine. Adjust seasoning. Transfer to a serving bowl.
Roll the cashew cheese with clean hands into 8 balls. Then roll in the basil to coat.Arrange the basil-coated cashew cheese balls onto the pasta salad.
Sprinkle with the pine nuts and any remaining chopped basil.
Serve hot and enjoy!