Marco's Vegan Penne Rigate

This simple pasta salad is hearty, fresh, and full of bold flavours – the kind of dish that comes together quickly but feels a bit special. Using our La Molisana Protein Penne Rigate, it’s completely plant-based and packed with protein, making it perfect for sharing at a barbecue, a casual dinner, or for prepping ahead of a busy week.

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Ingredients
400g La Molisana Protein Penne Rigate
200g cherry tomatoes, halved
1 300g jar of chickpeas, drained and rinsed
100g mixed olives, pitted and halved
4 scallions, finely sliced
1 small bunch fresh basil, roughly torn
50g crushed hazelnuts
100g artichoke hearts, quartered
150g firm tofu, crumbled
3 tbsp D|F Vegan Basil Pesto
2 tbsp extra virgin olive oil
Sea salt, to taste

Method
Bring a large pot of salted water to the boil. Add the La Molisana Protein Penne and cook for 8–9 minutes until al dente – you want a bit of bite to hold up in the salad. Once cooked, drain and allow to cool slightly.

While the pasta is cooking, prep your fresh ingredients: halve the cherry tomatoes and olives, slice the scallions, tear the basil leaves, and crumble the tofu.

In a large serving bowl, combine the drained pasta with the cherry tomatoes, chickpeas, olives, scallions, basil, hazelnuts, artichokes and crumbled tofu.

Spoon in the vegan basil pesto and drizzle over the olive oil. Season with a little sea salt, then toss everything together until well coated. Serve immediately.