Salads

Pasta salad with avocado pesto dressing

Name: Pasta salad with avocado pesto dressing
Prep time: 25 min
Total time: 25 min
Ingredients: 100 g Rapunzel Rigatoni Semola|503820,1 /ul> for the avocado pesto dressing: 2 small avocados 1 ½ tbsp Rapunzel Pesto Verde, vegan|1203385,6 1 ½ tbsp Rapunzel cashew spread|140200,5 2 tbsp freshly squeezed lemon juice 1 ½ tbsp Rapunzel olive oil Kreta P.G.I., extra virgin|1001040,4 2 tbsp water ¼ tsp Rapunzel sea salt, iodized|1200335,8 pepper for the pasta salad: 80 g Rapunzel dried tomatoes in olive oil|1204150,2 80 g Rapunzel Kalamata olives, violet, pitted|1202570,3 100 g Mozzarella 100 g baby spinach 20 g Rapunzel pine nuts|206140,7 Additionally: 2 containers to go; 2 small avocados; 1 ½ tbsp Rapunzel Pesto Verde, vegan; 1 ½ tbsp Rapunzel cashew spread; 2 tbsp freshly squeezed lemon juice; 1 ½ tbsp Rapunzel olive oil Kreta P.G.I., extra virgin; 2 tbsp water; ¼ tsp Rapunzel sea salt, iodized; pepper; 80 g Rapunzel dried tomatoes in olive oil; 80 g Rapunzel Kalamata olives, violet, pitted; 100 g Mozzarella; 100 g baby spinach; 20 g Rapunzel pine nuts; 2 containers to go

BerlinKitchen

25 Min.

Only 1 portion

Info

Perptime 25 Min.

Ingredients

Portions

100 g Rigatoni semola oder Pesto verde, vegan oder Cashew butter HIH oder Olive oil Crete P.G.I., extra virgin oder Sea salt with iodine oder Dried tomatoes in olive oil aromatic-spicy oder Kalamata olives violet, pitted in brine oder Pine kernels
2 small avocados
1 Pesto verde, vegan
1 Cashew butter HIH
2 tbsp freshly squeezed lemon juice
1 Olive oil Crete P.G.I., extra virgin
2 tbsp water
1 Sea salt with iodine
pepper
80 g Dried tomatoes in olive oil aromatic-spicy
80 g Kalamata olives violet, pitted in brine
100 g Mozzarella
100 g baby spinach
20 g Pine kernels
2 containers to go

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.