Perfect Picnic Pasta Salad

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 3 servings
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Ingredients

200 grams (7 ounces) bow-tie (farfalle) pasta

Kosher salt

Olive oil, for drizzling

1 avocado

1/2 cucumber, seeded and sliced

200 grams (7 ounces) feta cheese

80 grams (3 ounces) arugula

80 milliliters (1/3 cup) basil pesto

Pinch salt

Juice of 1/2 lemon

150 grams (5 ounces) mixed red and yellow cherry tomatoes, halved

50 grams (2 ounces) pine nuts, toasted

Fresh basil leaves, for garnish

Directions

  1. Cook the pasta in salted boiling water. Drain, and drizzle with a little olive oil to prevent sticking. Put aside to cool slightly.
  2. In a food processor, add the avocado, cucumbers, feta, half of the arugula, pesto, salt and lemon juice. Process until very smooth.
  3. In a large bowl, combine the pasta and the dressing, and toss well. Add the tomatoes and the remaining half of the arugula; toss again. Transfer to a picnic dish, top with the toasted pine nuts, and garnish with some basil leaves.

Cook’s Note

This recipe is great without the nuts, if you're allergic. If you're not fond of or are allergic to avocado, then substitute 1/3 cup cream cheese.

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