Grilled Asparagus Pasta Salad

Add all of the pesto ingredients (except for the olive oil) to a food processor. Pulse until roughly chopped. Scrape down the sides and replace the lid. Slowly add olive oil until your desired consistency is reached. Taste and adjust seasonings as needed. Set aside until ready to use.
Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain and rinse with cold water.
Heat an indoor griddle (or outdoor grill) to medium heat. Spray with olive oil then add asparagus directly to the pan (or grill). Sprinkle with salt and pepper and cook until charred and slightly tender. Remove from the pan and cut into bite-sized pieces.
In a large bowl, combine pasta, pesto, asparagus, red onion, vegan mayo and some additional fresh basil. Toss to coat evenly and place in the fridge for at least 30 minutes.
When you are ready to serve, add additional basil, pine nuts and pepper to the salad. If the salad seems too dry you can also add a drizzle of olive oil.