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
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.
Place pasta, olives, capsicum, onion, spinach, tomato and avocado in a bowl. Cover.
Stir in the pesto and drizzle the lemon juice over the pasta and veggies. Season with pepper.
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!