avocado chimichurri primavera pasta salad (Edit recipe)

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here is a colorful, delicious, & nutritious spring side-dish using my avocado chimichurri sauce. this pasta salad can be served cold or warm!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

8 oz Chickpea Pasta, my favorite is tolerant foods pasta!
1 bunch Asparagus, cut into 1-1.5" pieces
2 Yellow Squash, diced
1 Red Onion, diced
2 Bell Pepper, diced
1 pint Grape Tomatoes, quartered
1 avocado chimichurri (click for recipe)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

cook pasta according to package directions (I always like to rinse the legumes-based pastas after cooking to help get rid of the "gumminess").
pre-heat oven to 400.
add asparagus, squash, onion, & bell pepper to a sheet pan & toss with a little avocado oil.
roast for 25-30 minutes.
add pasta, roasted veggies, cherry tomatoes, & avocado chimichurri to a bowl.
garnish with any additional fresh herbs.
serve warm or cold with a protein of choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	182
Fat:	1 g
Carbohydrates:	36 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	21 mg
Fiber:	7 g
Sugars:	3 g
Calculated per serving.