Creamy Avocado, Chicken & Pancetta Pasta Salad

Creamy Avocado, Chicken & Pancetta Pasta Salad

This simple, speedy pasta salad is the perfect dish to prepare for picnics or lighter, more summery meals. Dairy-free, gluten-free and full of healthy fats and complex carbs, it's also the ideal salad to pack into lunchboxes to keep you fuelled for a busy day!

Serves 2 people 10-15 minutes preparation time 7 minutes cooking time

Ingredients

200g Rizopia Fusilli 

Two chicken breasts, cooked and shredded

Six slices of pancetta, chopped and cooked crisply

Two handfuls cherry tomatoes, chopped

One ripe avocado, pitted and chopped

Handful fresh basil, shredded

For the avocado sauce:

One ripe avocado, pitted and chopped

1.5 tbsp olive oil

1.5 tbsp almond milk

Small handful fresh basil leaves

One garlic clove, minced

One tsp chilli flakes

Juice one lime

1/4-1/2 tsp salt

Black pepper, to taste

Method

1) Cook the pasta according to packet instructions, then rinse under cold water, drain and place in a bowl to cool.

2) In the meantime, make your avocado sauce by blitzing all ingredients together until creamy. Toss the sauce through the cooled pasta, stirring in the tomatoes, basil, cooked chicken breast chunks and bacon pieces.

3) Tip into bowls and serve with another squirt of lime juice, if desired, and enjoy!

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“I’ve now had the opportunity to try the pasta, and the taste/texture is wonderful, being so much better than any of the alternatives tried and its actually been the basis of three evening meals in a row.” Alan Stevenson.

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