Fresh Summer Pasta Salad
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