Penne Salad with Tofu Pesto

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

Serves 4


  • 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


  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.

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