Green pesto pasta

Vegan, vegetarian, low fat


2 1/2 cups dried pasta of your choice

1 cup pitted kalamata olives

1 medium green capsicum, chopped

3 red onions, sliced

80g baby spinach

250g mini cherry tomatoes, sliced

1 medium avocado, chopped

1/3 cup basil pesto

2 tablespoons lemon juice

Black pepper to taste


Step 1

Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.

Step 2

Place pasta, olives, capsicum, onion, spinach, tomato and avocado in a bowl. Cover.

Step 3

Stir in the pesto and drizzle the lemon juice over the pasta and veggies. Season with pepper.

Step 4

Toss gently to combine and serve.


- Drizzle a small amount of lemon juice over the avocado to stop it from browning.

- Add any left over veggies like mushrooms, baby spinach and peas to bump the amount of nutrients.

- Choose wholemeal pasta to increase the fibre of the meal.

- Cool the salad in the fridge and eat the next day for resistance starch- your gut bugs will love it!

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