Refreshing Pasta Salad with a creamy avocado pesto! This would be amazing to take away to work or school in a lunchbox! It will give you tons of energy and goodness throughout the day!
Add some protein by adding some chickpeas/beans/tofu. I added some crispy baked salt & pepper chickpeas after the photo! Delicious!
Ingredients:
For the pasta salad:
- 2-3 servings rigatoni pasta or preferred pasta of choice
- 1/4 of a cucumber, diced
- a few cherry tomatoes, sliced
Avocado Pesto:
- 1 large or 2 medium soft ripe avocados
- juice of 1 lemon
- 3tbsp fresh flat leaf parsley leaves
- 1tsp garlic granules
- a sprinkle of dried chilli flakes
- salt, to taste
Method
- First cook the pasta according to packet instructions until al dante, drain, rinse with cold water to cool it down, then set aside.
- Prepare your salad veggies for the pasta salad by dicing and slicing them up.
- Add all the pesto ingredients to a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to add more salt/chilli flakes.
- Add the pasta and salad veggies to a large mixing bowl, plus any protein you are using, then gently stir in the creamy avocado pesto. Enjoy!!
If you would like the crispy baked salt and pepper chickpeas added:
Preheat the oven to 200C/180C can/400F/gas mark 6. Line a baking tray with non stick baking parchment.
Drain and rinse a 400g can chickpeas, then dry them using a clean tea towel.
Pour the chickpeas into a bowl, season with sea salt & cracked black pepper.
Place them onto the baking tray and bake in the oven for 15 mins until crispy.
All credit to the right owner Alex-Leigh
Alex-Leigh via instagram (nourishingalex). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
