Rigatoni, Tomato & Cucumber Salad with Avocado-Parsley Pesto
Ingredients
- 1/2 lb. of your favorite pasta
- 1 3/4 cups thinly sliced seedless cucumber
- 1 pint cherry tomatoes sliced
- 1/4 cup finely chopped red onion
- 2 tbsp packed fresh parsley chopped for garnish
- fresh ground pepper
Preparation
Cook pasta to al dente in salted water. Drain and drizzle with a bit of olive oil (skip oil if you prefer). Add all remaining ingredients and dressing
Dressing (blend in food processor): 2 avocados, juice of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1/4 tsp chili flakes, 1/4 cup (packed) fresh parsley, 2 tbsp (packed) cilantro
Carefully stir