Pesto Pasta Salad with Asparagus and Tomatoes (Gluten-Free)

With spring, come the birds singing and when I hear the birds sing, I want pesto pasta salad. Why? Because spring brings great things like asparagus and tomatoes and I want them in my salad!  Truly this dish was inspired by the two products I used -- gluten-free Red Lentil Rotini by Tolerant Foods and Follow Your Heart Vegenaise Gourmet Pesto Sauce.

The Tolerant Foods pasta is very unique as it is only one ingredient -- red lentils. Don't ask me how they turned red lentils into rotini....I have no idea! But, I really like this pasta because it has a unique taste as well. It is a very heavy pasta so I'd recommend going easy on this salad. Also, for some reason it stayed a bit more al dente that I typically like. I just couldn't get it to soften even after 12 minutes so I finally removed it from the stove. But, despite it being a bit tough, I really do like the flavor. I also like that it is gluten-free, certified organic, certified vegan, Kosher and Non-GMO Project Verified.

The other product I used is just fantastic--the Vegenaise Gourmet Pesto Sauce. It is basically Vegenaise with basil and spices made into a delicious pesto sauce. It really is very good. This product is also gluten-free, vegan, Kosher, and Non-GMO Project Verified.

So make yourself some of this pasta salad and share it with friends. This is a great, easy salad for spring or summer potlucks!

Pesto Pasta Salad with Asparagus and Tomatoes (Gluten-Free)
Serves 6

Ingredients

• 1 box Tolerant Foods Red Lentil Rotini (or your favorite pasta) 
• 1/2 bunch asparagus
• 1/2 pound grape tomatoes, chop each in half
• 1/2 cup kalamata olives, chopped
• 1/2 cup + 1 Tbsp Follow Your Heart Vegenaise Gourmet Pesto Sauce
• 1/4 cup pine nuts, toasted

Instructions

1. Bring a large pot of water to a boil. Cook pasta according to directions. Drain and cool.
2. Snap off the tough ends of the asparagus at the bottom either by hand or by chopping them off. Slice each stalk into 3-4 pieces crosswise. Bring a large pot of water to a boil, then add the asparagus. Boil for about 4 minutes, until tender, then drain and blanch by dousing them with cold water immediately after putting them in a colander. Set aside.
3. Put the pasta, asparagus, grape tomatoes, kalamata olives, and pesto sauce in a bowl and fold until the sauce covers everything.
4. Plate and top with pine nuts, if desired.  Best if served chilled.