Avocado Pesto Pasta Salad


This twist on pesto sauce incorporates avocado for a healthier recipe. Haas avocados have the perfect texture for that creaminess that blends so well with pasta.


Feel free to add or swap other ingredients to your liking.


Avocado Pesto Pasta Salad 4 servings Ingredients:

1.5 cups cooked pasta (rotini, bow ties, shells, elbows or any pasta of your choice) 1 cup halved grape tomatoes

1/2 cup cooked broccoli (or defrosted, previously frozen broccoli) 

2.25 oz can of sliced black olives, drained 2 tbsp chopped chives 1 large handful of Fullei Fresh Organic Alfalfa / Clover Sprouts Avocado pesto: 1 avocado sliced  1/4 cup fresh basil leaves 1/4 cup spinach leaves 1 clove garlic 1 tbsp lemon juice 1/2 tsp salt 2 tbsp olive oil Instructions: Place all the avocado pesto ingredients in a food processor and blend until smooth.  Slice tomatoes, olives and chives. If the broccoli are not bite size, also cut them.

Mix all the ingredients except sprouts. Refrigerate and chill at least 30 minutes before serving.

The sprouts can be added on top or mixed in when ready to serve. 

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