Kamut has the most chewy texture of all the grains. I love this salad and the texture the kamut adds.
Kamut Pistachio Pasta Salad
Author: Chef Brad
Ingredients
- 6 cups cooked pasta
- 1 can roasted red peppers chopped
- 1 cup fresh, basil chopped
- 2 cups cooked kamut
- 1½ cups olives
- 2 cups artichoke hearts
- 1 onion chopped
- 2 cups grape tomatoes sliced
- 1 cup roasted pistachio nut
- 2 cups steamed broccoli
- -
- Gorgonzola Vinaigrette:
- 2 tablespoons cilantro pesto
- 2 cups olive oil
- 2/3 cup white wine vinegar
- 1/2 cup Xagave
- 1 tablespoon pepper
- ¼ teaspoon sea salt
- ¾ cup gorgonzola cheese
Instructions
- Toss all ingredients together in large bowl and toss with dressing.