Quick pesto pasta salad with tomatoes, corn, and feta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl.
While the fusilli cooks, prepare the sun-dried tomatoes.

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry, then thinly slice.
While the sun-dried tomatoes soak, prepare the remaining ingredients.

Prep the remaining ingredients; assemble the salad

Shuck the corn. Lay the ear flat and cut the kernels from the cob.
Cut the grape tomatoes in half.
Cut the olives in half.

To the bowl with the fusilli, add the pesto and toss to coat. Stir in the sun-dried tomatoes, corn, grape tomatoes, and olives; season to taste with salt and pepper.

Serve

Transfer the pesto pasta salad to individual bowls, garnish with the feta, and serve.

Kids Can!

Time the pasta.
Shuck the corn.
Assemble the salad.
Garnish with the feta.

20-Minute Meal

Quick pesto pasta salad with tomatoes, corn, and feta

Name: Quick pesto pasta salad with tomatoes, corn, and feta
Cook time: 20 min
Yield: 2
Ingredients: 5 ounces quinoa fusilli; ½ ounce sun-dried tomato strips (not in oil); 1 ear organic corn; ¼ pound organic grape or Sungold tomatoes; 3 tablespoons pitted Kalamata olives; Sunbasket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper); ¼ cup crumbled feta

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 790 Calories/Serving

20 Minutes

Whether served hot or cold, this fast gluten-free pasta salad features the best of summer’s bounty (tomatoes and corn, yes!) and is satisfying for any occasion.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces quinoa fusilli
½ ounce sun-dried tomato strips (not in oil)
1 ear organic corn
¼ pound organic grape or Sungold tomatoes
3 tablespoons pitted Kalamata olives
Sunbasket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
¼ cup crumbled feta

Chef's Tip

Make It Ahead
The dish (Steps 1, 2, and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm, let come to room temperature, or serve chilled, depending on your preference.

Nutrition per serving

Calories 790, Total Fat 49g (63% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 870mg (38% DV), Total Carb. 72g (26% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.