Our Open Recipes are beloved pasta recipes turned into recipes more can enjoy. This penne feta pasta salad is great for those summer nights eating al fresco! 🌞 Ingredients (serves 4): 320 g Barilla® GF Penne Rigate 100 gr vegan pesto 170 g tofu extra firm 300 g cherry tomatoes, halved 90 g black olives, pitted and halved 1 tbs extra virgin olive oil salt Vegan pesto sauce: 30 g basil 20 g walnuts 1 clove garlic 150 ml extra virgin olive oil 20 g nutritional yeast 40 g vegetal cream 2 ice cubes Method: Put the basil, salt, 2 ice cubes, garlic, yeast, walnut and olive oil in a blender to prepare the pesto and blend until it's smooth. Once smooth, place the pesto in a bowl and combine with the cream. Bring a large pot of water to a boil and cook pasta one minute less than package directions. Drain pasta and drizzle with olive oil. Place pasta flat on a sheet pan to cool. Cut the tofu in pieces about the same size as the tomatoes. Add pasta, tomatoes, olives and tofu to a large ...