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
- Bring a large pot of water to a boil. Cook pasta according to directions. Drain and cool.
- 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.
- Put the pasta, asparagus, grape tomatoes, kalamata olives, and pesto sauce in a bowl and fold until the sauce covers everything.
- Plate and top with pine nuts, if desired. Best if served chilled.
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