Ingredients
The following ingredients have 7 Servings
- 3 cups dry bowtie pasta (weighed 8.5oz), option to use whole grain, gluten-free, chickpea, etc.
- 3/4 cup pesto (homemade recipe)
- 1/4 cup shaved parmesan
- 2 cups sliced strawberries
- 1 medium-large avocado, cubed (could omit if you’d like)
- 1/4 cup walnut pieces, optional
Instruction
- Cook pasta according to package instructions, cooking al dente. Drain and rinse pasta under cold water. Option to use gluten-free pasta such as chickpea or quinoa pasta. I really like Banza.
- In large bowl combine cooked pasta, pesto, strawberries, avocado and parmesan cheese. Gently toss until pasta is coated. Sprinkle with crushed walnuts and top with more parmesan for serving, if desired.
- Note: I found this pasta salad to be best enjoyed within 1-2 days. I am not sure I’d recommend prepping this a day in advance for a party. You could prep each step and then combine right before serving.
