Ingredients
Scale
- 16 oz Rigatoni Pasta
- 1 avocado
- 1/4 cup Garlic MAIO or mayo substitute
- 1/4 cup kale pesto
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 cup broccoli florets
Instructions
- Cook pasta according to package directions. Rinse with cold water and toss with 1 tsp of olive oil. Set aside.
- In an small food processor, add avocado, garlic MAIO, pesto, olive oil, balsamic vinegar, and salt and pepper to taste. Blend until smooth. Spoon the dressing into a large bowl
- Add the cooked pasta to the large bowl with the dressing along with all the veggies. Gently toss until well coated. Serve right away or refrigerate until ready to serve!
Notes
feel free to use whatever veggies you like! You can use shredded carrots, olives, asparagus, etc!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
