Summer Pasta Salad with Basil Pesto
A refreshing summer salad celebrating the veggies of the season, with a creamy avocado dressing. Garnished with basil pesto and toasted hemp seeds for a bold and flavourful summer salad, perfect for BBQ season.
Ingredients
- For the salad
250g Fusilli pasta - 4 Tbsp Chantal Organics Hemp Seed Oil
- 1 cucumber, sliced into half moons
- 1 punnet cherry tomatoes, halved
- 2 corn cobs, grilled
- Rocket
- For the dressing
- 1 avocado, pitted and flesh scooped out
- 1 tbsp nutritional yeast
- 1 clove garlic, minced
- 2 Tbsp Chantal Organics Apple Syrup
- 2 Tbsp Chantal Organics Apple Cider Vinegar
- Garnish
- 2 Tbsp Chantal Organics Hemp Seeds , toasted
- 2 Tbsp Chantal Organics Basil Pesto
instructions
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Step 1.
Cook the pasta as per packet instructions or until al dente. Drain, running the pasta under cold water to cool it down. Mix through 2 tbsp of hemp seed oil and set aside while you prepare the salad.
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Step 2.
Brush your corn cobs with oil, and grill on the BBQ or hot plate until nicely charred. Set aside to cool.
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Step 3.
Combine the dressing ingredients in a blender or food processor and blend until creamy. Season with salt and pepper.
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Step 4.
To toast the hemp seeds, place in a dry pan on medium heat and move the seeds around to prevent burning. Toast for 3-4 minutes or until golden and pour onto a plate to cool.
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Step 5.
Add your cooked pasta to a large serving bowl along with the dressing and mix well. Slice the corn off the cob and add to the bowl. Finally, add your cherry tomatoes, cucumber and rocket. Garnish with extra basil pesto for pops of flavour and sprinkle toasted hemp seeds for extra crunch. Serve and enjoy.
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Chantal Organics Products used
