- 2 cups alphabet pasta (or orzo pasta)
- 3 cups assorted frozen vegetables, thawed and roughly chopped (or your choice of fresh chopped vegetables)
- 1/4 cup maple syrup
- 2 tablespoons wine vinegar
- 1/4 cup olive oil
- 1/4 cup your choice of pesto*
- Salt and fresh ground pepper, to taste
- Cook the pasta in a large pot of salted boiling water about 8.
- Drain well, but do not rinse.
- In a large bowl, mix pasta with remaining ingredients.
- For a heartier salad, add 500 ml (2 cups) diced cheese or ham.
* For a school lunchbox version, consider using a nut-free pesto.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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