Summer Vegan Pesto Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the salad:
- 150 g Kritharaki (noodles in rice form)
- 10 date tomato (s)
- 2 spring onion (s)
- 1 bell pepper (s)
- 0.5 ½ avocado (s)
- 0.5 ½ bunch leaf parsley
For the pesto:
- 40 g pine nuts
- 0.5 ½ bunch leaf parsley
- 0.5 ½ bunch basil
- 2 cloves garlic)
- 4 tablespoon yeast flakes
- 1 tablespoon white wine vinegar
- 1 teaspoon agave syrup
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet until al dente.
- In the meantime, cut the ingredients for the salad into small pieces and place in a bowl.
- Puree the ingredients for the pesto in a blender. Add enough olive oil to make a slightly runny dressing.
- Finally, drain the pasta, add to the salad ingredients and stir in the dressing. Serve warm or cold.
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