Our Open Recipes are beloved pasta recipes turned into recipes more can enjoy. This penne feta pasta salad is great for those summer nights eating al fresco! 🌞
Ingredients (serves 4):
320 g Barilla® GF Penne Rigate
100 gr vegan pesto
170 g tofu extra firm
300 g cherry tomatoes, halved
90 g black olives, pitted and halved
1 tbs extra virgin olive oil
salt
Vegan pesto sauce:
30 g basil
20 g walnuts
1 clove garlic
150 ml extra virgin olive oil
20 g nutritional yeast
40 g vegetal cream
2 ice cubes
Method:
Put the basil, salt, 2 ice cubes, garlic, yeast, walnut and olive oil in a blender to prepare the pesto and blend until it's smooth.
Once smooth, place the pesto in a bowl and combine with the cream.
Bring a large pot of water to a boil and cook pasta one minute less than package directions. Drain pasta and drizzle with olive oil. Place pasta flat on a sheet pan to cool.
Cut the tofu in pieces about the same size as the tomatoes.
Add pasta, tomatoes, olives and tofu to a large mixing bowl.
Add pesto. Toss to mix and let it rest until room temperature.
Serve and enjoy!
You can discover more Open Recipes at the link in our bio.
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