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Rigatoni, Tomato & Cucumber Salad Avocado-Parsley Pesto

Rigatoni, Tomato & Cucumber Salad w/ Avocado-Parsley Pesto Vegan recipe magic.

  • 1/2 lb. of your favorite pasta (gluten free if preffered)
  • 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 (blend in food processor):
  1. 2 avocados
  2. Juice of 1 lemon
  3. 1 tsp salt
  4. 1/2 tsp pepper
  5. 1 tsp garlic powder
  6. 1/4 tsp chili flakes
  7. 1/4 cup (packed) fresh parsley
  8. 2 tbsp (packed) cilantro

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. Carefully stir. 

Recipes by @janetsmunchmeals

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