Rigatoni Tomato Cucumber Salad with Avocado Parsley Pesto
Ingredients
- 1/2 lb. of your favorite pasta (gluten free if preferred)
- 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
Dressing
- 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
Preparation
Blend the dressing ingredients in a food processor.
Cook pasta to al dente in salted water.
Drain the pasta and drizzle with a bit of olive oil if preferred.
Add all remaining ingredients and the dressing to the pasta.
Carefully stir to combine.
