Picnics, potlucks and PASTA – that’s what’s on our mind right now. So, we’re bringing you another crowd-pleasing, party-ready dish that is perfect for whatever gathering you have planned. This isn’t your typical pasta salad, though, we gave it a vibrant and healthy twist by including some plant based protein and plenty of greens.
We started off the salad by using Field Day’s gluten free pasta, this awesome product is allergy friendly, tastes amazing and is on sale all month. To bump up the protein we tossed it in our deli’s pumpkin seed pesto that is loaded with nutrients, is dairy-free, gluten-free and paleo friendly! Then we added some organic summer-friendly vegetables; zucchini, arugula and basil for extra flavor.
We encourage you to play with what vegetables you use and change it up based on your preferences. Some summer squash, tomatoes or other greens would be equally yummy in the mix!
This is a dish you can easily make in advance and store in the fridge for 2-3 days. A simple, vibrant, fresh and flavorful addition to your summer menu is here and ready for you to make it. So get cooking and be sure to let us know if you made this recipe by telling or showing us on social media, @Cornucopiafoods!
1 bag Field Day Gluten Free Pasta (we opted for fusilli)
1 container Pumpkin Seed Pesto
1/2 cup fresh basil, chopped
1 medium zucchini, sliced
2 cups fresh arugula
Salt + Pepper
1/2 tsp garlic powder
- Start by preheating a grill or grill pan on medium-high heat.
- Slice your zucchini, then drizzle with olive oil and garlic powder and lay on the grill or grill pan. Let cook for 10-15 mins until nicely charred.
- Once the zucchini is done, cook your pasta according to the instructions on the package. Once cooked rinse in cold water and set aside.
- Toss the pasta with the pesto first, then add in the arugula, chopped basil and zucchini.
- Finally, add your desired amount of salt and pepper and some crushed red pepper (optional). Mix well to combine the flavors and you’re good to go! This is best served at room temperature, and will keep covered in the fridge for 2-3 days. Enjoy!