Spring

Oil-free Vegan Pesto Pasta Salad

August  9, 2018
Photo by Holly Dyson
Author Notes

This delicious pasta salad is super easy, oil-free, gluten-free and a perfect summer meal! —Holly Dyson

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • For the pesto
  • 1 Medium sized Avocado
  • 1 cup Loose packed basil
  • 1 Garlic clove
  • 1 Lemon juiced
  • 1 teaspoon Lemon zest
  • 1/4 cup cucumber
  • 1/2 teaspoon Sea salt
  • 2 tablespoons Water
  • For the Salad
  • 1 packet Gluten-free Pasta (I used brown rice)
  • 1/2 cup Cherry Tomatoes
  • 1/2 Red bell pepper
  • 1/3 cup Cucumber
In This Recipe
Directions
  1. Place all the Pesto ingredients apart from the water into a food processor/blender and blitz on high until smooth, adding the water as you go. Taste test to see whether you want to more salt for saltiness or lemon for acidity.
  2. Mix the dressing into your cooked pasta.
  3. Slice up the tomatoes, capsicum and cucumber and add to the pasta. Enjoy!

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