Garden Pasta Salad

Serves: 2-4

Prep: 10 mins

Cook: 10 mins

VG

METHOD:

Cook the pasta as per packet instructions then drain, rinse with cold water and allow to cool

‘Dry fry’ the pine nuts on a high heat for 2-3 minutes shaking the pan regularly until golden then allow to cool

Combine all the dressing ingredients in a lidded jar and shake to mix well

Place all the salad ingredients in a salad bowl, pour over the dressing and toss before serving

INGREDIENTS:

• 2-3 mugs of cooked and cooled penne or rigatoni pasta

• 1 red or yellow pepper, diced

• 12 cherry tomatoes, halved

• 1 avocado, roughly chopped

• 2 tbs pine nuts

• handful of fresh basil, roughly shredded

Dressing:

• 3 tbs extra virgin olive oil

• 1/2 tsp dijon mustard

• 1 tbs red wine vinegar

• salt and pepper to taste

TIPS:

Serves 2 main courses or 4 sides and can be stored in the fridge for 2 days.

Also works well with cold cooked peas, beans or broccoli