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Pasta salad with avocado pesto dressing

Details


  • Active Time: 25 minutes
  • Snack
by
BerlinKitchen

Method


Cook pasta as instructed on packaging. Drain the water and let cool.

Halve the avocados and cut them into thin strips. Use a mixer and pulse till the avocados, pesto, cashew spread, lemon juice, olive oil, water, salt and pepper turns into a creamy dressing.

Let the dried tomatoes drain and cut them into thin strips. Let the Kalamata olives drain and cut the Mozzarella into small pieces. Wash the baby spinach.

Fill the containers with the avocado pesto dressing, pasta, mozzarella, tomatoes, olives, pine nuts and baby spinach leafs.

Seal containers tightly and keep refrigerated until serving.

Ingredients


For 2 servings

Rapunzel Products


503820 Rigatoni semola
1204150 Dried tomatoes in olive oil
1202570 Kalamata olives violet, without stone in brine
1001040 Olive oil Crete P.G.I. extra virgin
140200 Cashew butter, HAND IN HAND
1203385 Pesto verde, vegan
206140 Pine kernels
1200335 Sea salt with iodine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de