February 07, 2016 February 07, 2016/ Morgan
I made this super delicious pasta salad and I was smart enough to write down what I used so I could make it again. The kids and I gobbled this right up!
Makes about 4 lunch size servings
– inspired by Vegan Italian Kitchen
8 oz dry pasta, cooked according to package directions to al dente then rinsed with cool water1 large avocado cut into cubes (or two small)2 roma tomatoes, chopped (about 1 cup) 1 english cucumber cut into thin half circles (about 3/4 cup) juice of 1 lemon1 clove garlic minced or microplaned1/3 cup sliced kalamata olives2-3 Tablespoons minced Italian parsley (I’m sure basil would be delicious but dang its way more expensive than parsley!!) salt to taste – I used about 1/2 teaspoon
red chile flakes to taste
Put your pasta, avocado, lemon juice, garlic, salt and red chile flakes in a large bowl together and smash around with your hands to mix well. The avocado will get creamy and make a nice sauce but make sure to leave a few chunks of avocado! Add all of the other ingredients and mix well. Then eat. I think it works best the day of because the avocado and still go brown on you. Not like you won’t eat it all in one day!
**To make this into a heartier meal add in a can of drained chickpeas when you add the vegetables (or about 1.5 cups!)
February 07, 2016/ Morgan/ 
