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Penne Salad with Tofu Pesto

Quick and easy to make, this attractive, delicious salad is a summer crowd pleaser.

Serves 4

Ingredients

220g Clearspring Semi Whole Wheat or Spelt Penne
354g mange tout, halved on the diagonal
236g sliced cucumber
236g small cherry tomatoes, halved
1/2 small red onion, peeled and thinly sliced
118g walnuts or pecans, broken
118g-177g Tofu Pesto

Method

1. Cook the penne according to the direction on the pack until ‘al dente', then immediately drain, rinse in a cold water bath, drain and set aside.
2. Steam or blanche the mange tout for 1 minute, then immediately remove and plunge into a bowl of cold water. Drain and set aside.
3. Combine all ingredients in a serving bowl, tossing well to coat evenly with the pesto. Serve.

Chef: 
John & Jan Belleme

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