Summer Pasta Salad
Ingredients:
300g mixed tomatoes, halved
2 Lebanese cucumbers, half peeled and thinly sliced
1 avocado, cubed
2 large handfuls baby spinach
1/2 red onion, thinly sliced
200g dried pasta of choice
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup basil, finely chopped
Generous pinch of salt and pepper
Method:
Cook pasta as per directions on the pack. Rinse under cold water and set aside.
In a small-medium bowl, combine oil, vinegar, basil, salt and pepper. Set aside.
Prepare all vegetables and place in a large bowl. Add pasta and dressing. Stir until fully combined.
*If you aren’t eating the salad straight away, I wouldn’t season with salt. I chose to do this upon serving to avoid the vegetables going soggy and releasing water.
Salad will keep maximum 3 days in fridge when dressed. Alternatively, you could dress the salad upon eating it.
