In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quick pesto pasta salad with tomatoes, corn, and feta
Vegetarian, Family-Friendly, Soy-Free, Gluten-Free
2 Servings, 790 Calories/Serving
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.
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
- Sun Basket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
- ¼ cup crumbled feta
Calories: 790, Protein: 16g (32% DV), Fiber: 7g (28% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 45g, Polyunsaturated Fat: 13g, Saturated Fat: 7g (35% DV), Cholesterol: 15mg (5% DV), Sodium: 870mg (36% DV), Carbohydrates: 72g (24% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Cook the fusilli
While the fusilli cooks, prepare the sun-dried tomatoes.
Soak the sun-dried tomatoes
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.
- Time the pasta.
- Shuck the corn.
- Assemble the salad.
- Garnish with the feta.