Pasta salad with Sun-dried Tomato Pesto
Some french Chefs are secretly jealous of Italian cuisine… Because it is as simple as their operas are grandiose. But simplicity is a grand art, take for example the Isola fresh pasta. I discovered the product because we are sharing demos at Whole Foods in the state of Texas. I tasted the samples they sent me. Onctuous, simple yet totally fulfilling. The real thing! I look at the ingredients and all I see is wheat and water. The mystery of simplicity… So I made a little pasta salad, a good showcase for a great artisanal pasta!
INGREDIENTS Serves 4 to 6
- 7 oz (200g) fresh baby spinach
- 2 cups cooked pasta ( Isolat if you can! )
- 2 or 3 ripe tomatoes
- a handful Kalamata olives, pitted
- 2 green onions, chopped
Dressing
- 3 tbs (45 ml) Le Grand’s Sundried tomato Pesto
- 2 tbs (30 ml) tamari or soy sauce
- 2 tbs (30 ml) maple syrup or honey
- 1 garlic clove, minced
- Olive oil to taste
- Place all the ingredients in a small bowl and mix well
- Add to the salad and toss
