Italian Pasta Salad with Avocado


Spring is coming! You might not notice it by the temperatures here in Denmark, but I have definitely seen some crocuses… To celebrate this, what could be better than a dish with a lot of fresh vegetables? Well, here you go πŸ˜‰ The cool thing about this pasta salad, is that you can eat it warm or cold, and it is super nice to prepare at home, and take to uni or work for lunchbreak!

Ingredients (serves 1):
150 g pasta
4 medium sized tomatoes
2 spring onions
1/4 bell pepper
1/4 avocado
1 tsp freshly chopped chives
1 tsp freshly chopped basil
3 tsp pesto
Salt, Pepper

Cook the pasta until they are al dente. In the meantime start washing and chopping all the vegetables. Let the drained pasta cool down, while you finish cutting the vegetables. Mix pasta and vegetables together and season with salt, pepper and pesto. For this salad I used a walnut ricotta pesto, which I love. Garnish with Parmesan.

Tip: This salad can be eaten cold but also warm. For example if you have a microwave at your work place or on your campus, you can easily warm up the salad there to have a simple pasta dish πŸ˜‰ Also, another great thing to add to the salad (apart from roasted meat, if you’re not a vegetarian), would be grilled vegetables like zucchini or eggplant.


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