Fab as a meal on its own and great to bring as a side to a BBQ on this holiday weekend.
Start with the dressing in a big serving bowl – I did a ranch style with soy milk, garlic powder, onion powder, salt, pepper and fresh parsley all whisked together. Throw in cooked pasta and top with tomatoes, spring onion, avocado, cucumber & pine nuts. I also like to add in some greens – this time I used claytonia from my veg box but it will work with rucola, spinach or any other leaves. Mix it all up and serve room temp or cold.
