Simple lunch or dinner recipe for a Summer Pasta Salad with avo and basil pesto
4 cups cooked penne pasta
1/2 punnet button mushrooms, sliced and fried
1/2 green pepper, sliced and fried
1/2 avocado, sliced
12 peppadew piquante peppers
100ml basil pesto
100ml roasted sunflower seeds
Micro herbs to serve
Toss the pasta, mushroom and pepper together.
Arrange the avocado, piquante peppers on top.
Dot the basil pesto into the salad and sprinkle the sunflower seeds along with the micro herbs.
Recipe courtesy of Peppadew International.