3-4 cups grilled or roasted vegetables of your choice (PURE Picks: Asparagus, Zucchini, Summer Squash, Red Bell Pepper, Fresh Corn)
1 lb box of Farfalle Pasta (PURE Pantry Pick: Barilla Farfalle Pasta)
¼ cup minced shallots
¼ cup torn fresh basil
¼ cup dairy free feta cheese (PURE Pantry Pick: Follow Your Heart Dairy-Free Feta
6 tbsp. Extra Virgin Olive Oil
2 tbsp. Follow Your Heart Soy Free Vegenaise
2 tsp. Dijon Mustard
2 tbsp. Balsamic Vinegar
Salt and Pepper
・Cut the vegetables into smaller pieces.
・Put all the vegetables into a large bowl, set aside.
・Boil water for pasta in a large stockpot.
・When boiling rapidly, add pasta and cook according to package instructions.
・When pasta is done, drain and set aside.
・Add the pasta to the vegetables and toss together.
・For the dressing, whisk all of the ingredients together in a small bowl.
・Pour ¼-½ of the dressing over the pasta and veggies (or desired amount)
・Toss until everything is well coated.
・Add the torn, fresh basil and feta crumbles (optional) on top and serve.
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