Creamy Avocado Pesto Pasta Salad
Ingredients
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
- 3 tbsp fresh flat leaf parsley leaves
- 1 tsp garlic granules
- a sprinkle of dried chilli flakes (optional)
- salt, to taste
Optional
- 400g can chickpeas
Preparation
Cook the pasta according to packet instructions until al dente, drain, rinse with cold water to cool it down, then set aside.
Prepare your salad veggies 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 and add more salt or chilli flakes if needed.
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.
Optional chickpea
Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a baking tray with non-stick baking parchment.
Drain and rinse a 400g can of chickpeas, then dry them using a clean tea towel.
Pour the chickpeas into a bowl, season with sea salt and cracked black pepper.
Place them onto the baking tray and bake in the oven for 15 minutes until crispy.
