Farfalle and Seitan Salad with Pecan Pesto
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. Crispy seitan slivers are a hearty addition to this full-meal salad.
Pesto:
1 cup (250 mL) fresh basil leaves 1/2 cup (125 mL) chopped fresh parsley 1/4 cup (60 mL) pecan halves 2 Tbsp (30 mL) reduced-fat egg-free mayonnaise 2 Tbsp (30 mL) low-sodium vegetarian broth 1 garlic clove
Salad:
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
To make pesto, process all pesto ingredients in food processor until very smooth.
Cook pasta according to directions; drain in colander.
While pasta boils, toss seitan with cornstarch. Heat olive oil in large, heavy skillet over high heat. Add seitan slivers and stir-fry until golden and a bit crispy. Remove from skillet and place on paper towels to drain.
Combine cooked pasta, seitan, sun-dried tomato halves, artichoke hearts, red pepper, and olives together in large bowl. Add pesto and combine well.
Divide baby salad greens equally among 5 plates and drizzle each with about 2 1/2 tsp (12 mL) fat-free vinaigrette or Italian dressing. Place 1/5 of pasta salad in centre of each pile of greens and serve immediately.
Serves 5.
Each serving contains: 285 calories; 15 g protein; 8 g total fat (0 g sat. fat, 0 trans fat); 45 g carbohydrates; 5 g fibre; 297 mg sodium
source: "Seitan", alive #358, August 2012
Farfalle and Seitan Salad with Pecan Pesto
Directions
Bryanna Clark Grogan
Bryanna Clark Grogan is the author of World Vegan Feast (2nd ed., Vegan Heritage Press, 2014) and eight more vegan cookbooks.
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