Pasta Veggie Salad

Serves 2

Ingredients

• 1 cup wholegrain or gluten free pasta of your choice

• 1 ½ cups cherry tomatoes, sliced in half

• 1 cup green peas (fresh or frozen)

• ½ cup basil, minced

• ½ tsp salt

• 1 red pepper, deseeded and cut in chunks

• ½ tsp black pepper

• 2 Tbs pine nuts or walnuts, toasted

• 4 tbsp balsamic vinegar

• 2 tsp. Dijon mustard

• 1 avocado, sliced (1/2 per person) (PLANT-BASED PROTEIN)

Method

1. Cook the pasta in salted water until tender. When the pasta is nearly ready, add the peas so they can cook. Rinse with cold water and drain (keeping half a cup of the water to one side).

2. Toast pine nuts/walnuts in a frying pan over low heat until slightly brown. (Caution—they burn easily so watch them!)

3. For the balsamic dressing, whisk together the vinegar, basil leaves and Dijon mustard and add salt and pepper to taste.

4. Mix all ingredients with the pasta and top with the sliced avocado.

5. Serve warm or can be enjoyed cold.

Optional extras:
- 1 small red chilli pepper, deseeded and finely sliced adds a little kick to this dish.
- You can add in season salad leaves/herbs to compliment this dish.
- When in season, sliced cooked beetroot is really delicious with this recipe.
- Add a can of your favourite beans for added protein.
- Add some fresh herbs or salad leaves to the top for added flavour and colour.