Garden Veggie Pasta Salad
Ingredients
- 1 lb Cooked Pasta of your choice
- 1 Ripe Avocado
- 1 large carrot
- 1 yellow, red, & green pepper
Dressing
- ½ cup Olive Oil
- 2 green onions
- Sea Salt to taste
- ½ tbsp Red Pepper Flakes
- 1 tbsp Dried Basil
Instructions
- In a pot of boiling salted water, cook your pasta to al dente and set aside.
- Cut your peppers and carrots into small cubes and place into a bowl with your cooked pasta.
- Add in your cubed avocado.
- In a small bowl mix your dressing. Finely chop your green onions and add in a bowl with olive oil, sea salt, red pepper flakes, and dried basil.
- Pour in your dressing over the cooked pasta and chopped vegetables. Serve immediately
- You can store your leftover pasta salad in the fridge.