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By Compassion Over Killing staff

TryVeg

Prep the salad while the water is on to boil for the pasta.

Ingredients

  • 1 16 oz bag of bow[tie pasta (or pasta of your choice)
  • ¼ cup Follow Your Heart pesto sauce
  • ½ cup Follow Your Heart Shredded parmesan
  • 1 medium red, orange, or yellow bell pepper, diced
  • 1 large cucumber, diced
  • 1 large zucchini, spiralized or diced
  • 1 medium red onion, diced
  • 12 ounces cherry tomatoes, quartered
  • Juice of one lemon
  • ¼ cup Italian dressing
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 tbsp dried Italian seasoning
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • Baby greens or lettuce, for serving

Instructions

  1. Cook the pasta: Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
  2. In a medium bowl mix Follow Your Heart pesto sauce, lemon juice, Italian dressing, and all the spices until smooth.
  3. In a large mixing bowl combine cooked pasta, sauce, cucumbers, zucchini, bell peppers, and onions until all ingredients are evenly distributed.
  4. Gently fold cannellini beans and Follow Your Heart shredded parmesan into the pasta and vegetable mixture.
  5. Serve at room temperature with a simple salad of baby greens and cherry tomatoes.