THE DEFINITIVE PASTA SALAD.
Packed with protein, bursting with flavour and perfect for any day of the week. This isn't your average pasta salad—it features a blended sun-dried tomato vinaigrette that clings to every ridge.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne or Fusilli
- 1/2 jar (4 oz) oil-packed sun-dried tomatoes (with 2 tbsp of their oil)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1/4 cup olive oil
- 1 can (15 oz) white beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- Fresh basil leaves
Directions
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01Cook BELLY pasta in heavily salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
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02In a blender or food processor, combine the sun-dried tomatoes (and their oil), red wine vinegar, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
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03In a large serving bowl, toss the cooled pasta, white beans, and halved cherry tomatoes.
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04Pour the sun-dried tomato dressing over the salad and toss until everything is evenly coated.
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05Gently fold in the crumbled feta cheese and fresh basil leaves just before serving.
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06Serve immediately or chill in the refrigerator for up to 3 days (it gets better as it sits!).
