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Jayde

Fresh Summer Pasta Salad

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Ingredients Method

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

Method
 

  1. In a large bowl, place the cooked and cooled pasta.
  2. 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.
  3. Add the cherry tomatoes, avocado and fresh parsley and mix well to combine.
Dressing
  1. Place all ingredients into a high-speed blender until smooth.
  2. Pour the sauce onto the pasta and mix until combined. Enjoy