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Prep time
10 minutes -
Cook time
10 minutes -
Serves
2
Author Notes
This delicious pasta salad is super easy, oil-free, gluten-free and a perfect summer 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 used brown rice)
1/2 cup
Cherry Tomatoes
1/2
Red bell pepper
1/3 cup
Cucumber
Directions
- Place all the Pesto ingredients apart from the water into a food processor/blender and blitz on high until smooth, adding the water as you go. Taste test to see whether you want to more salt for saltiness or lemon for acidity.
- Mix the dressing into your cooked pasta.
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Slice up the tomatoes, capsicum and cucumber and add to the pasta.
Enjoy!
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