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Nothing says summer like a good salad. And who doesn't LOVE pasta?

Enter ILIOS' Red Pesto Pasta Salad.

Our red pesto is infused with all the best flavours of the Mediterranean giving this salad rich, fresh and delicious flavours! Perfect for your next summer potluck or easy weeknight meal.

ILIOS Piquillo Pepper Soup
ILIOS Red Pesto Salad


  • 1 pack of ILIOS farfalle pasta

  • 1 jar of ILIOS red pesto

  • ½ cup ILIOS mayonnaise

  • 1 tbsp. rice wine vinegar

  • ¼ cup freshly grated parmesan


  • 2 tbsp. freshly grated parmesan

  • 2 ILIOS sun-dried tomatoes (roughly chopped)

  • Fresh basil leaves

  • Pine nuts


  1. Cook the pasta in boiling salted water. Drain and run under cold water. Set aside.

  2. In a large salad bowl, whisk together the red pesto, mayonnaise, rice wine vinegar and parmesan.

  3. Add the pasta to the bowl with the dressing and stir until pasta is well coated.

  4. Top with more grated parm, sun-dried tomatoes, fresh basil, pine nuts or any other topping to enhance the flavours.

Soup weather doesn't really exist in Peru; home to ILIOS' Piquillo Peppers. But that doesn't mean we can't use this Peruvian ingredient to create a sweet, fresh and cozy soup to warm us up in the middle of winter.

Using only a few ingredients, you can make a delicious side dish or main! Top with heavy cream and green pesto and serve with croutons or toasted bread. Delish!

ILIOS Piquillo Pepper Soup
ILIOS Piquillo Pepper Soup


  • 1 tbsp. of ILIOS Extra Virgin Olive Oil

  • 1 onion (roughly chopped)

  • 4 garlic cloves (roughly chopped)

  • 3 jars of ILIOS Piquillo Peppers

  • 5 ILIOS Sundried Tomatoes

  • 1 box of of ILIOS Vegetable Broth

  • salt and pepper (to taste)

Topping (optional):

  • cooking cream or heavy cream

  • ILIOS Green Pesto


  1. Heat ILIOS Extra Virgin Olive Oil in a large soup pot over medium heat.

  2. Add onions and garlic and sautée for 6-8 minutes until translucent. Add remaining ingredients and cook for an additional 6-8 minutes.

  3. Add ILIOS Vegetable Broth and bring to a boil. Lower heat and simmer for 20-30 minutes.

  4. In small batches, add cooked vegetables and some broth to a blender. Blend until smooth. Put back in pot, mix well and reheat if necessary.

  5. Top with cream and green pesto.

Looking for a great meal that will fill up your tummy without weighing you down? Our black bean, corn and quinoa chili is full of nutritious and hearty ingredients and is so easy to make.

ILIOS black bean, corn and quinoa chili


  • 1 tbsp. of ILIOS extra virgin olive oil

  • 1 large onion (diced)

  • 2 cloves of garlic (minced)

  • 1 red pepper (diced)

  • 1 cup of ILIOS quinoa

  • 5 cups of ILIOS vegetable broth

  • 1 cans of ILIOS black beans (rinsed & drained)

  • 1 can of ILIOS diced tomatoes

  • 1 cup of ILIOS frozen corn

  • 2 tbsp. of chili powder

  • 1 tbsp. of paprika

  • salt & pepper to taste


  1. Heat olive oil in a large pot over medium heat.

  2. Add onions, garlic and red pepper and cook for 2-3 minutes.

  3. Add uncooked quinoa and cook for an additional 2-3 minutes, stirring constantly so quinoa toasts but does not burn.

  4. Add the rest of the ingredients, stir together and bring to a boil.

  5. Cover the pot, set temperature to low and let simmer for 45 minutes to 1 hour. If needed, add additional broth until desired consistency is achieved.


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