This gluten free, healthy pasta salad uses zucchini noodles and has crunchy croutons and creamy avocado pesto! It's a low carb, easy spring side dish that's perfect for Easter and potlucks!
Heat your oven to 425 degrees.
Place the eggs in large pot and cover with 1 inch of water, bring them to a rolling boil. Once boiling, turn off the heat (leave the pan on the burner!) and cover with a lid. Let sit for 11-12 minutes. Then, drain the hot water out and fill the pot with ice cold water to prevent them from cooking further.
While the eggs sit, place the spiralized zucchini noodles in a large sieve over top of a bowl and sprinkle with a pinch of salt, tossing around. Let them sit, tossing occasionally, so they release some moisture.
Place the cubed bread in a large bowl and toss with the olive oil. Add in the Italian seasoning and toss to coat.
Pour the bread onto a a large baking sheet in one layer. Bake for 6-7 minutes golden brown and crunchy.
While the bread bakes, place the mashed avocado, garlic salt and pepper in a SMALL food processor (mine is 3 cups) and process, stopping to scrape the sides as necessary, until smooth and creamy. Add in the basil and process until the basil is broken up and mixed into the avocado.
With the food processor running, stream in the olive oil, processing until well mixed.
Press out as much moisture from the zucchini noodles as you can and transfer to a large bowl. Add in spiralized red onion, fresh basil and the avocado pesto and stir until well combined (you may need to cut up a few of the zucchini noodles to help them evenly mix.) Peel and dice the eggs and mix them in.
Toss with the croutons and DEVOUR! *
*If you are not serving right away, don't add the croutons or they lose their crunch. Add these in just before serving!