DE  |  FR  |  IT
all recipes Salad

 

Pasta salad with avocado pesto dressing

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.


HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


Rapunzel Naturkost © 2022 • Imprint & privacy protectionPrint version