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Rainbow layered pasta salad
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150g small pasta shapes (we’ve used No.1 Ditaloni Rigati)
1 ripe extra large avocado
1 small clove garlic, crushed
1 salad onion, thinly sliced
1 lime, juice
400g can black beans, drained and rinsed
1 orange Romano pepper, deseeded and chopped
150g cherry tomatoes, chopped
1 tbsp olive oil
1 punnet salad cress
1. Cook the pasta in a large pan of boiling water according to pack instructions. Drain and cool under running water, then drain well again.
2. Halve and stone the avocado, then use a spoon to scoop the flesh into a bowl. Mash with a fork, then stir in the garlic, salad onion and ½ the lime juice.
3. Divide the avocado mixture between 4 small glass bowls or jars, patting it down to form a layer. Spoon over the beans, then the pasta.
4. Stir together the pepper, tomatoes, olive oil and remaining lime juice, then spoon on top of the pasta. Snip over the cress, then cover and chill until ready to eat.
Typical values per serving:
source of protein/low in saturated fat/source of fibre/vegetarian/vegan/2 of your 5 a day
This recipe was first published in April 2020.