Pasta salad with asparagus and pesto Recipe Gluten-free, dairy-free (casein-free) and vegan.

PORTIONS: 6

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ORGANIC INGREDIENTS

  • 325 g gluten-free fusilli pasta
  • 190 g (2 cups) asparagus cut into small pieces
  • 145 g (1 cup) frozen green peas, thawed
  • 1 can (540 ml) chickpeas, drained and rinsed
  • 130 g (1/2 cup) pesto
  • 130 g (1/2 cup) mayonnaise
  • 30 ml (2 tbsp) chopped green onions
  • 2,5 ml (1/2 tsp) salt
  • 1,25 ml (1/4 tsp) pepper

PREPARATION

  1. In a saucepan, cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water. Then place in a large bowl and set aside.
  2. Steam the asparagus until slightly tender. Then rinse them under cold water to stop the cooking process, and add them to the bowl of pasta.
  3. Add the rest of the other ingredients and combine thoroughly. Serve.
Pasta salad with asparagus and pesto Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Between the crunch of the asparagus, the sweetness of the peas, and the creaminess of the pesto, each bite of this salad offers a perfect balance.