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
  • 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

  1. Cook pasta to al dente in salted water

  2. Drain and drizzle with a bit of olive oil (skip oil if you prefer)

  3. Add all remaining ingredients and dressing

  4. Carefully stir

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