Palm Pasta Salad

This delicious pasta salad is quick – no need to take the time to cook a wheat pasta and let it cool. Just throw the ingredients together and let them meld. It’s so delicious, no one will ever realize that they’re eating all vegetables.

Prep Time: tbd
Baking Time: tbd


  • 1 jar Harvest Palm Tagliatelle, drained, rinsed, and cut into 1 inch lengths.
  • ½ container of Mediterranean mix, sliced (includes green olives, lg and small; Kalamata olives; sun dried tomatoes; and garlic packed in olive oil) approximately 1 cup. You may substitute the individual ingredients, sliced
  • 1 cup chopped grape tomatoes
  • ¼ cup diced sweet onion
  • 1 small jar sweet pepper pesto (if not available, use basil pesto)
  • 2 Tbsp. parmesan/romano cheese
  • 2 Tbsp. vegan bacon bits, optional
  1. Place palm pasta and vegetables in a medium bowl. Add pesto and stir to coat. If mixture seems too dry, add a small amount of olive oil.
  2. Cover and refrigerate for at least one hour or overnight. Before serving, sprinkle with cheese and bacon bits.

*Paleo and Vegan modifications: leave out parmesan cheese and make your own pesto, as store-bought pesto often contains cheese