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Rigatoni, Tomato & Cucumber Salad w/ Avocado-Parsley Pesto [email protected] πŸŒΏπŸƒ
RECIPE
1/2 lb. of your favorite pasta (including gluten free pastas)
1 3/4 cups thinly sliced seedless cucumber
1 pint cherry tomatoes sliced
1/4 cup finely chopped red onion
2 tbsp packed fresh parsley chopped for garnish
Fresh ground pepper

Dressing (blend in food processor):
2 avocados
Juice of 1 lemon
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp chili flakes
1/4 cup (packed) fresh parsley
2 tbsp (packed) cilantro

Cook pasta to al dente in salted water. Drain and drizzle with a bit of olive oil (skip oil if you prefer). Add all remaining ingredients and dressing. Carefully stir. πŸŒΏπŸƒπŸŒΏπŸƒ