Kamut Pistachio Pasta Salad |
Author: Chef Brad
- 6 cups cooked pasta
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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
- Toss all ingredients together in large bowl and toss with dressing.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/kamut-pistachio-pasta-salad/
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