Green Goddess Pasta Salad

Mains

6-8

Ingredients Method

For the Pasta Salad:

500g (1 pack) Amisa Organic Wholegrain Rice Fusilli

1 tbsp olive oil

1 tsp lemon juice

15og broccoli florets, chopped

100g sugar snap peas, chopped

Handful of baby spinach

Salt and pepper, to taste

3 tbsp toasted pine nuts, to garnish

lemon slices, to garnish

For the Vegan Green Goddess Dressing:

½ medium ripe avocado (peeled)

50g spring onions, chopped

80g coconut milk

20g fresh parsley, chopped

10g fresh basil

2 tbsp tamari sauce

2 tsp lemon juice

1 tsp minced garlic

Salt and black pepper, to taste

Olive oil as needed (60-80ml).

Cook the fusilli according to package instructions. Once cooked to al dente, strain and add to a large bowl. Drizzle olive oil and lemon juice over the warm pasta and toss to evenly coat.
Prepare the Green Goddess Dressing by blending all ingredients together, then drizzle over the pasta.
Add the sugar snap peas, broccoli and spinach, and toss to coat evenly. Add salt and pepper to taste.
Garnish with pine nuts and lemon slices. Chill until ready to serve.

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