Chipotle is really underrated in its powdered form, or at least where chef Erica von Trapp is from. She adores chipotle’s sweet, smoky pepper taste and loves to combine it with watermelon, capers and avocado. And that’s exactly what she’s done in this wonderful end-of-summer salad made with our skinnypasta SUPERFOOD TEFF Penne. “It’s my new favorite salad,” she says. We can’t wait to dig in.
Cook skinnypasta SUPERFOOD TEFF Penne in boiling salted water for 2 minutes. Gently remove using a pasta spoon or strainer, rinse with cold water in the strainer, and set aside to cool to room temperature. Leave in the strainer to avoid sogginess.
In large bowl, combine olive oil, capers, lemon zest, mustard, oregano, chipotle and salt with a whisk. Mix until homogenous and then gently stir in your watermelon with a spoon. Fold in cooked pasta, coating it with the chipotle oil.
To serve, divide into bowls and top with a few slices of avocado and a pinch salt.Garnish with a few leaves of fresh basil, if you like.
-Gluten-free, dairy-free, vegan and high in protein and healthy fats.
-Hydrating and full of vitamin A and vitamin C.
-Post a photo and #NourishPassion to share your meal with us!