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Satisfying Pesto and Pasta Recipes
Happy New Year!
If you’re on a journey to embrace a healthier lifestyle this year or simply looking to elevate your daily meals, we’ve got you covered. Say goodbye to bland salads and embrace culinary delight that nourishes your body from the inside out. If you were a fan of our ’76 Sips Cafe To-Go Meals, you’ll definitely enjoy these recipes!
Pesto Pasta Salad
Did you know that pesto has many health benefits? An essential part of the Mediterranean and Blue Zone diets, ingredients in pesto are linked with a lower risk of many chronic health conditions, including heart disease, diabetes, cancer, and Alzheimer’s disease!
Ingredients: (Makes abut 6 Servings)
Kamut, Brown Rice, or Quinoa Pasta
2 Containers of Basil Pesto (We love Sunflower Kitchen’s No-Nuts-Added Pesto)
1 Carton of Organic Chopped Cherry Tomatoes
1 Block of Sheep’s Milk Feta Cheese (Or Preferred Alternative)
2 Cups of Vegan Mayo (We love Chosen Food’s Avocado Oil Mayo)
Salt and Pepper to taste
Directions:
1. In a large bowl mix cooked pasta, pesto, and vegan mayo – carefully to not tear the pasta
2. Chop tomatoes into quarters
3. Chop feta into small pieces
4. Mix all together and season with salt and pepper to taste
5. Let cool and enjoy!
Creamy Potato Salad
When consumed in moderation, potatoes are a great source of fibre, potassium, Vitamin C, Vitamin B6 – all of which support heart health. If you’re looking for a filling, wholesome lunch option – try this recipe!
Ingredients: (Makes 8 Servings)
2 lbs Baby Yellow potatoes or potatoes of choice
1.5 Cups of Vegan Mayo
3 tbsp Apple Cider Vinegar
1.5 tbsp Dijon Mustard
1 Cup Celery, Chopped
2-4 Green Onions, Chopped
1 Kosher Dill Pickle, Chopped
1 Cup Parsley, Chopped
Salt and Pepper to taste
Directions
1. Place potatoes in a large pot and cover with water. Place the pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer.
2. Cook until potatoes are slightly fork tender and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
3. While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
4. When potatoes are cool enough to handle, cut into quarters. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
5. Place in the fridge until completely cool – at least 1 hour. Serve and Enjoy!
All ingredients are available at Jo Anne’s Place – See our store hours here.
Made this recipe? Tag us on Instagram @joannesplace – We’d love to share your creation!
