Summer Pasta Salad | @theharvestplate
Published on June 15, 2022
Sharing one of my favorite summer recipes today! It is my Summer Pasta Salad with toasted almonds, sundried tomato, avocado & basil 🌱 this is a great meal prep recipe because you can cook the pasta ahead of time and top with all the ingredients and then add avocado and the dressing when you are ready to eat. Some additional toppings could be feta, olives or artichokes. Here’s how I make this recipe!
Recipe (serves 2)
- •1 cup (I used red lentil pasta)
- •1 cup baby spinach roughly chopped
- •1/4 cup diced cucumber
- •1/4 cup sundried tomatoes
- •1/2 cup chickpeas (drained and rinsed)
- •2 spring onions, chopped
- •1 avocado (cubed)
- •1/4 cup toasted almonds
A big handful of fresh basil
- •4 tbsp olive oil
- •2 tbsp balsamic vinegar
- •1 tbsp apple cider vinegar
- •1 tsp Dijon mustard
- •Juice or 1/2 lemon
- •1 tsp honey/ maple syrup
Salt and pepper to taste
Directions: Cook pasta according to packet instructions. Drain and set aside to cool. Chop and prepare all your fresh ingredients and whisk the salad dressing ingredients together. On a small frying pan, add raw almonds and toast on low heat for 5 minutes (until golden). Once everything is ready, add all the ingredients to a bowl, top with the salad dressing and mix together. Enjoy!
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