Home / Recipes / Sweet Chili Tenders Mediterranean Pasta Salad
1 x Packet Plantein Sweet Chili Tenders
4 Cups Pasta (cooked)
1/2 Bunch of Kale (stems removed + washed)
1/2 Cup Sun-dried Tomatoes (in oil)
1/2 Cup Artichokes (in oil)
1/2 Cup Assorted Olives (in oil)
1/3 Cup Parmesan Cheese or Vegan Parmesan Cheese (today's vegan options are better than ever)
Fresh Dill (chopped)
Dollop of Sweet Chili Sauce (optional)
Preheat oven to 180⁰C. Line a baking tray with parchment paper. Arrange the tenders on the baking tray. Cook for approximately 10-15 minutes or until crispy.
Meanwhile, heat a large non stick sauté pan over medium heat. Add the kale and a dash of water to steam. Stir. Add in the remaining ingredients. Stir to combine. Warming the ingredients over the heat.
When ready to serve, pour pasta salad into bowls and top with the crispy tenders. Chop them up into bite sized pieces. Sprinkle over some fresh dill and a drizzle of sweet chilli sauce (optional). Enjoy!
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