Gluten Free Pesto Salad
1 box (12 ounce) gluten free pasta (I like Schar gluten free penne)
1/2 of a large bunch of asparagus (ends trimmed and cut into 1 inch sized pieces)
8 ounces of cherry tomatoes (halved)
1/2 cup sliced kalamata olives
1/2 heaping cup vegan pesto sauce (I like Follow Your Heart brand)
1/4 cup pine nuts (raw or toasted)
Cook the gluten free pasta according to package directions, drain – do NOT rinse – and set aside.
Bring a pot of salted water to a boil and cook the cut asparagus pieces just until they are fork tender, about 4-5 minutes. Drain and immediately plunge the asparagus into a bowl of ice water to blanch, and then set aside.
In a large mixing bowl, add in the cooked pasta, cooked asparagus, halved cherry tomatoes, sliced olives and pesto sauce and toss to evenly coat. Sprinkle with the pine nuts and serve. Can be served room temperature or cold. Makes 4-6 servings.