For this weekend’s beach picnic lunch we’re mixing up a quick and easy cold pasta salad here at the Saucery using our everything sauce: vegan Tomato ‘Nduja. You can bring this recipe along to the beach or for lunch in the park. Use your favorite short-pasta shape along with some veggies and mix away and chill in the fridge for a few hours before enjoying.

SERVES 4

INGREDIENTS

1 jar Vegan Tomato ‘Nduja
1 lb fusilli pasta
1 pint cherry tomatoes, halved
1/2 lb fresh broccoli, blanched and chopped
1 lb baby spinach, roughly chopped
1 cup grated parmigiano reggiano

juice of 1 whole lemon
extra virgin olive oil

1 cup pasta water

PREPARATION

Over medium heat in a medium-size pot, bring well-salted water to a boil.  Add broccoli and blanch for 2 minutes, until vibrant green. Remove broccoli with a slotted spoon and run under cold water to stop it from cooking.

Use the same boiling broccoli water to add your pasta to and cook until al dente. (read the pasta package for instructions). As the pasta water boils, add your pasta shape of choice and cook until al dente. Reserve a cup of pasta water. Strain pasta and run under cold water to stop it from cooking. Put aside.

Slice your cherry tomatoes and put them aside.

In a separate bowl, add 3-4 heaping tablespoons of the Vegan Tomato ‘Nduja add some of the reserved pasta water, and whisk away until you get a glossy and thick sauce. Add more pasta water as needed. You want some thickness, not too thin. Set aside.

Add your cooled down pasta into a medium salad bowl, pour in the Vegan Tomato ‘Nduja sauce and mix until pasta is fully coated. Add remaining raw and blanched vegetables and continue mixing. Add grated cheese and lemon juice and mix. Taste for seasoning and add more salt if needed.

Chill in fridge for a couple of hours before serving.