Farfalle and Seitan Salad with Pecan Pesto - alive magazine
This salad has everything—great nutrition, eye-appeal, an explosion of flavours—and it’s so easy to throw together for a casual summer get-together.
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Cooking tools:
- Food processor
- Pot
- Colander
- Skillet
- Mixing bowl
- Paper towel
- Plate
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- vegetarian broth
- 1 garlic clove
- 6 oz (180 g) farfalle (bowtie pasta)
- 10 oz (285 g) seitan, cut into slivers
- 2 Tbsp (30 mL) cornstarch
- 2 Tbsp (30 mL) extra-virgin olive oil
- 6 sun-dried tomato halves removed from oil
- 1 cup (250 mL) sliced marinated artichoke hearts, rinsed well and drained
- 1/2 large red bell pepper, seeded and diced
- 2 Tbsp (30 mL) chopped kalamata olives
- 8 cups (2 L) baby mixed greens
- 1/4 cup (60 mL) fat-free vinaigrette or Italian dressing
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