Summer Pesto Bowl
in collaboration with Sacla Pesto
Summer Pesto Pasta Bowls are everything you want in a light summer meal. Pasta, the most flavourful marinated courgettes, fresh feta, cherry tomatoes, avocado, cucumber, all bound together with my absolute favourite pesto from Sacla’ It’s a perfect picnic meal, packable lunch, or vegetarian dinner!
Ingredients
Information
Ingredients
For the bowls
- 250g Pasta
- 100g Low Fat Feta
- 100g cherry tomatoes, halved
- 100g thinly sliced seedless cucumber
- 1 avocado, sliced
- basil leaves, to garnish
For the marinated courgettes and red onion
- 4 Tablespoons white wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh herbs (I used parsley and thyme, but use whatever you have! Chives would be great too)
- pinch of red pepper flakes
- 2-3 teaspoon salt
- 2-3teaspoon pepper
- 3 cup olive oil
- 2 of a small-medium red onion, very thinly sliced
- 1 medium courgette, thinly sliced
For the pesto
- 4 teaspoons of Sacla’ Classic Basil Pesto
- Prep Time 30 mins
- Cook Time 10 min
- Last for 1-2 days
- Serves 4
Step by Step
- Bring a pot of water to a boil for the pasta . Cook according to package directions. Drain and then rinse with cold water. Let cool.
- Make the marinate for the courgette and red onion. In a medium bowl, whisk together the white wine vinegar, garlic, herbs, red pepper flakes, salt, pepper, and olive oil until combined. Add the courgette and red onion and toss to combine. Let them marinate while you prepare everything else. Once they've marinated for a bit, season to taste with additional salt if needed.
- To assemble portion the couscous into bowls, and top with a handful of feta, cherry tomatoes, cucumber, and sliced avocado. Top with a generous scoop of the marinated courgette and red onion, as well as a generous drizzle of pesto. Add freshly cracked black pepper and basil leaves to garnish, if desired. Serve with extra pesto, the more the better.
