Rigatoni, Tomato & Cucumber Salad Avocado-Parsley Pesto
Ingredients
- 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):
- 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
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
