- 2 cups penne – cook till al dente
- 4 cups or 1 bag of mixed baby salad leaves
- 1 avocado – sliced
- 1 small onion – sliced
- 10 cherry tomatoes, halved
- A handful of fresh basil – shredded
- A handful of mint – shredded
- 1 cup snow peas – cut into thirds
For the dressing
- 1 avocado
- 4 Tbsp olive oil
- Juice of half a lemon
- 1 Tbsp crumbled feta cheese
- Salt and freshly cracked black pepper to season
- For topping (optional)
- 1/3 cup parmesan
- 1 Tsp chili flakes
- In a bowl, roughly mash the avocado with a fork, I like it chunky but if you prefer, you can mash it till smooth.
- Mix in all the ingredients for the dressing. You can add more lemon juice if required.
- In a large bowl, toss all the pasta ingredients with the dressing.
- Stir well to combine.
- You can top with parmesan and chili flakes if you prefer.
- You can serve immediately or refrigerate till if you would like to serve it cold.
