Friday, June 24, 2011

Chicken Pesto Pasta Salad {Vegan}

Day 175.

We absolutely love pasta salad. And pesto. Can there be a better combination? I also love Stolen Moments Cooking. She always has such flavorful, yet simple dishes. This is destined to be a winner.

Chicken Pesto Pasta Salad
Adapted from Turkey & Pesto Pasta Salad.
Ingredients
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons house seasoning
  • 1 teaspoon sugar
  • 1/3 cups pesto, prepared or homemade (I made it with pecans this time)
  • 1 cup tomatoes, diced
  • 1 cucumber, cut in half lengthwise and sliced
  • 1/2 bell pepper, roughly chopped
  • 2 cups chicken substitute, cubed (I used Quorn chicken tenders, which are not vegan; but seitan or tofu work great, too)
  • 1 pound small noodles, cooked, drained and rinsed in cool water (I used non-egg spiral noodles)
Directions
Mix all ingredients except pasta in a large bowl. Add pasta and stir to coat.

The Results
This is an incredibly simple and delicious use of several garden-fresh ingredients. I absolutely love this dish. So refreshing.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday and I'm Lovin' It.

2 comments:

  1. My basil plant is growing out of control right now and I've been searching for ways to use up my pesto that I've been making so this looks great. ONly one question...what is house seasoning?

    ReplyDelete
  2. House seasoning is something I picked up from Paula Deen: 4 parts kosher salt & 1 part each black pepper and garlic powder

    ReplyDelete