This classic fresh summer pasta salad is filled with vibrant vegetables and a dairy-free dressing. The perfect recipe to feed a crowd at your next summer BBQ.

Recipes you may enjoy:

Rainbow Spring Rolls
Grilled Chicken Pineapple Salad
Ginseng Lemonade
Pesto Pizza

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Fresh Summer Pasta Salad

Jayde

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Ingredients

Salad

454 g Gluten-free pasta cooked according to package
1 zucchini sliced thinly and cut in fours
1 red bell pepper diced
1/4 cup red onion diced
1 cup cherry tomatoes sliced
1 avocado diced
handful fresh parsley chopped
avocado oil for frying

Dressing

1/4 cup olive oil
2 tbs. apple cider vinegar
1 tbs. lemon juice
2 garlic cloves
1 tsp. dijon mustard
1-2 tsp. raw honey
1/2 tsp. dried oregano
1 scoop Nutridom Canada Marine Collagen
3 droppers Nutridom Canada Liquid Ginseng
salt & pepper to taste

Instructions

In a large bowl, place the cooked and cooled pasta.
In a medium pan on medium heat, add avocado oil, zucchini, red pepper and red onion to soften. Approx. 10 minutes. Add the vegetables to the pasta.
Add the cherry tomatoes, avocado and fresh parsley and mix well to combine.

Dressing

Place all ingredients into a high-speed blender until smooth.
Pour the sauce onto the pasta and mix until combined. Enjoy

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