noodle salad with basil pesto:

This recipe makes you feel like dining in a restaurant in Tuscany, at least it makes me feel that way for sure. This noodle salad is perfect as a side dish for a larger group while having a barbecue in summer, but is also delicious and quickly prepared during a work week in winter.


  • 400g of pasta (I used vegan and gluten free fussily)
  • 2 avocados
  • 1 red bell pepper
  • a handful of cherry tomatoes
  • 30g of fresh basil
  • garlic powder
  • dried oregano
  • dried thyme
  • olive oil
  • salt
  • pepper
  • garlic powder
  • balsamico vinegar
  • vegan feta


  • cook the pasta and set aside to cool off
  • mix 30g (a handful) of fresh basil with 1 tsp of garlic powder, 1 tsp dried oregano, 1 tsp of dried thyme, salt and pepper and 100ml olive oil
  • mix until its a smooth mixture
  • cut 2 avocados, 1 red bell pepper, cherry tomatoes and the feta in small pieces
  • mix the vegan cheese and vegetables with the pasta
  • add the pesto and 2 tbsp of balsamic vinegar as dressing

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