Oil-free Vegan Pesto Pasta Salad

By Holly Dyson
August 9, 2018
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Author Notes: This delicious pasta salad is super easy, oil-free, gluten-free and a perfect summer meal! Holly Dyson

Serves: 2
Prep time: 10 min
Cook time: 10 min

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
  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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