Pesto Pasta Salad with burst Tomatoes ⋆ The Mellow Kitchn
The classic tomato & basil combo made into a pasta salad with creamy avocado & roasted courgette. A great, colourful salad to bring outdoors.
Ingredients
- 400 grams short cut pasta
- 1 small birdeye chili (optional)
- 750 grams cherry tomatoes
- 250 grams zucchini or curgette
- 4 tablespoons olive oil
- 2 cloves garlic
- salt & fresh pepper
- more basil leaves or arugula for serving
- 1 avocado
- 1 handful walnuts (optional)
- 25 grams fresh basil leaves
- 20 grams walnuts (or sunflower seeds, if nut free)
- 90 milliliters olive oil, extra-virgin
- 1 organic lemon, zest & juice
- 1/2 teaspoon salt
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