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
Gluten-Free Friendly, Soy-Free, Vegetarian
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
- Sunbasket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
- ¼ cup crumbled feta
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, Sesame.
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.