If you want something quick and easy to serve up, this is your salad! With just 5 ingredients, you’ve got an easy and delicious meal that’s ready in 10 minutes!
16 ounces farfalle
1 container Trader Joe’s Basil, Cashew and Kale Pesto
1 can cannellini beans, drained and rinsed
1/2 cup cherry tomatoes, sliced in half
3 hearts of palm, sliced
1. Prepare the pasta according to the package directions. Drain and transfer to a serving bowl.
2. Combine the remaining ingredients with the pasta. Stir to combine.
We didn’t have a pool when I was a kid but my aunt had a friend who did. We spent many summer days splashing inside and lounging poolside. My aunt always brought a huge round Tupperware of pasta salad – raw chopped veggies, sliced olives and rotini tossed with Newman’s Own Italian dressing. Simple but delicious. I still think of that salad today whenever I’m at a pool party. It’s synonymous with summer living and pool fun for me.
A poolside pasta salad is easy breezy for summer fun. I fancied things up in this Italian Roasted Vegetable Pasta Salad that takes things back to my Italian roots. I roasted the vegetables to pack a powerhouse of flavor into the pasta without adding in a heavy or greasy dressing. Except for roasting the vegetables, the rest of this recipe comes together quickly. And it’s portable and can sit out for a bit without worry so you can have your poolside fun in between bites!
Preheat oven to 350 degrees and set a pot of salted water to boil.
Place parchment paper on a baking sheet and spread peppers, olives, artichoke hearts, cherry tomatoes and garlic cloves on top.
Drizzle the vegetables with the olive oil and sprinkle with the Italian herbs, garlic powder and salt. Roast for 30 minutes.
While the vegetables roast, add the pasta to the boiling water. Cook according to package directions. Drain and add to a large serving bowl.
When vegetables are cooked, add them to the bowl with the pasta. Stir in the white beans and cheese.
Toss with the vinegar and fresh basil.
Serve at room temperature or store in the refrigerator until ready to eat.
What’s your favorite food to eat poolside? Tell me in the comments below!
We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands. Beyond Meat is taking the plant-based meat world by storm and with good reason. I’ve used their Beefy Crumble to make tacos and chili, and their Beyond Meat burger to craft my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels, but also for my homemade spreads and dips (especially this Caramelized Onion household fave).
In this Vegan Sausage, Kale and Ravioli Stew, Beyond Meat and Kite Hill are a perfect pair. This isn’t the first time I’ve paired this dynamic duo. My Stuffed Ricotta Burger insists on Kite Hill’s ricotta for the filling and the Beyond Meat Burger for the surrounding patty.
In this recipe, Beyond Meat’s tasty sausage is the perfect complement to Kite Hills pasta pillows. I combined the two to make a hearty meal for when you want a bowl of comfort – and this Vegan Sausage, Kale and Ravioli Stew is just that. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.
In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.
Crumble in sausage and cook 5 minutes until "browned."
Stir in the broth, kale and Italian seasoning. Cook 10 minutes.
Add in the ravioli and beans. Cook covered 4 minutes.
Season with salt to taste.
This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!
I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.
Makes about 4 cups
This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.
My post last week regarding my love affair with Gardein prompted me to cook up one of my favorite “elegant” vegan dishes. It just so happens that Gardein’s Chick’n Scallopini is the star ingredient in the dish. I like to serve it over pasta, but it also works well over mashed potatoes. Steamed broccoli makes a great side dish. I hope you enjoy it!