This is a delicious recipe for a unique (and vegan!) pasta salad. Gluten-free pasta can be used if needed, and we have organic capers at the store to be used in the recipe.
INGREDIENTS:
12 ounces Short Pasta
½ Avocado (80 grams or 3 ounces)
½ cup Chopped Curly Parsley
5-7 Basil Leaves
1½ tbsp Chopped Chives
½ tbsp Fresh Dill
1 tsp Lemon Zest
6 tbsp Lemon Juice
½ tbsp Capers
1 clove Raw Garlic
¼ Large Shallot roughly chopped
2 tbsp Olive Oil
1 tsp Salt
1 tbsp Water (as needed)