Corn & Vegetable Pasta Salad with Sun Dried Tomato & Pesto

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Corn & Vegetable Pasta Salad with Sun Dried Tomato & Pesto

 

 

1 packet ORGRAN CORN & VEGETABLE SHELLS

150 g (5 1/3 oz) snow peas

150 g (5 1/3 oz) baby mushrooms halved

1 red pepper, finely chopped

1/2 cup sun dried tomatoes, sliced

 

 

Pesto:

 

1 bunch fresh basil

4 cloves garlic, crushed

2 tbsp (8 tsp) lemon juice

3/4 cup olive oil

100 g (3 1/2 oz) grated vegan parmesan cheese

 

 

1. In a blender, process basil leaves, garlic juice until combined.

Gradually add oil in thin stream while blender is on, add cheese and

blend until smooth.

 

2. Steam or boil snow peas and mushrooms just tender and rinse under

cold water.

 

3. Meanwhile cook pasta as per instructions on pack. Drain well and

toss with vegetables.

 

4. Combine pasta, vegetables, tomatoes and pesto in large bowl, cover

and refrigerate until serving.

 

 

Serves: 6.