Festive Pesto Pasta Salad
This beautiful Festive Pesto Pasta Salad comes to you from Anthea of @rainbownourishments
This is the perfect dish for a Christmas catch up as its packed full of red and green seasonal ingredients!
To find more of Anthea’s great recipes check our her Instagram or Blog!
Notes:
The salad can be prepared on the morning of when you need it. Prepare all of the ingredients but keep the pesto in a jar and don’t slice the avocado. Just before serving, toss the salad with the pesto sauce and garnish with the sliced avocado.
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prep time15minuti
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cook time15minuti
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serves4people
Ingredients
Method
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Heat oven to 200°C (390°F).
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Remove the core from the capsicum, slice thinly, spread on a lined baking tray and place in oven. Roast for 10 minutes or until softened. Set aside to cool.
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Meanwhile, bring a large saucepan of water to the boil and cook pasta according to packet instructions.
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To make the pesto, dry roast the pine nuts in a small saucepan over medium heat for 5 minutes or until fragrant. Add the pine nuts, basil, olive oil, nutritional yeast and salt to a food processor and process for 30 seconds or until it forms a paste. Set aside.
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Halve the cherry tomatoes, remove the arils from the pomegranate and slice the avocado.
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To assemble, add all of the ingredients except the avocado to a large mixing bowl. Gently toss until combined. Scoop onto a serving platter and garnish with slices of avocado. Eat immediately.
