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Prep time
10 minutes -
Cook time for dinner
10 minutes -
Serves
2
Author Notes
This delicious pasta salad is expansive easy, oil-free, gluten-free and a ultimate summer season meal! —Holly Dyson
Ingredients
- For the pesto
1
Medium sized Avocado
1 cup
Loose packed basil
1
Garlic clove
1
Lemon juiced
1 teaspoon
Lemon zest
1/4 cup
cucumber
1/2 teaspoon
Sea salt
2 tablespoons
Water
- For the Salad
1 packet
Gluten-free Pasta (I venerable brown rice)
1/2 cup
Cherry Tomatoes
1/2
Purple bell pepper
1/3 cup
Cucumber
Directions
- Ranking 22 situation all the Pesto ingredients aside from the water into a food processor/blender and blitz on high unless gentle, adding the water as you plug. Taste test to peek whether you love to pray to extra salt for saltiness or lemon for acidity.
- Combine the dressing into your cooked pasta.
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Gash up the tomatoes, capsicum and cucumber and add to the pasta.
Journey!
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