Pesto pasta salad with nut-free, roasted garlic pesto

- entreés, meal prep -

Whenever I don't know what to meal prep for my lunches for the week, I always turn to pasta salad. It's quick, tasty, and filling. I knew that with the Memphis Farmers Market season coming to a close, I needed to fit it in to add local veggies while I still had bunches of options.
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INSTRUCTIONS

1 package of the pasta of your choosing
4 mini cucumbers, halved and sliced
3/4 c cherry tomatoes, sliced in half
1 medium shallot, cut into thin rings
1/4 c scallions
PESTO INGREDIENTS:
2-3 c basil, packed
5 tbsp roasted pepitas
1 small head of garlic
1 tsp lemon juice
1/4 c olive oil
1/3 c parm, grated
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DIRECTIONS

1. Preheat the oven to 375. 
2. Break up the garlic cloves from the full head of garlic by turning the head upside down and applying pressure. Leave the peels on the cloves. Add that to a sheet of aluminum foil on a small sheet pan and lift up the edges around the cloves. Add the olive oil to the garlic. Lightly pinch the edges of the foil together in the center to make a purse.
3. Bake for 25 minutes, then allow to cool completely. 
4. Remove the cloves from the skins and place in a food processor with the pepitas and 1 tbsp of salt. Blitz that until the seeds are crushed and the garlic is pureed.
5. Add the basil and lemon juice, and puree until the basil is broken up. Slowly stream in the olive oil from the roasted garlic.
6. Once the consistency is how you want it, add the parm and puree until just combined. Taste for seasoning and adjust as necessary.
7. Cook the pasta according to package instructions.
8. Toss the pesto with the pasta, then allow the pasta to fully cool. 
9. Add the vegetables, toss to combine, and serve.