al fresco caesar pasta salad with matthew ravenscroft

2 Serves
30 Prep time

ingredients

  • 4 cups of cooked, cooled bow tie pasta 

  • 1 bags of arte* kale caesar

  • 1 cup of cherry tomatoes cut in half

  • 2 cloves of raw garlic 

  • 1 lemon 

  • 1 cup of pickled shallots

  • 1 cup of cooked spring peas 

  • black pepper

  • 1/2 cup of parsley

  • 1/2 cup basil

  •  1/2 cup mint picked  

  • 1 tablespoon of nutritional yeast

  • clubhouse simulate bacon bits 

instructions

step 1: assemble your ingredients

place the cooked pasta in a large bowl. add in the pickled onion, peas, bacon, and a pinch of salt and pepper. slice the cherry tomatoes in half and toss them in. grate in a clove of garlic and some lemon zest. finely chop a cup of basil and parsley, then add the herbs to the bowl.

step 2: add in arte* zesty kale caesar

add the arte* zesty kale caesar to the bowl. squeeze over some fresh lemon juice. sprinkle in the nutritional yeast and pour in the caesar dressing from the arte* kit.

step 3: mix and enjoy

mix everything together with your hands until well combined. you’ve got a fresh, bold pasta salad ready to enjoy. 

follow @thedirtyraven and see his other works of arte* and keep your eyes peeled on @artefoods for giveaways this week.

Return