Avocado Pasta Salad
This refreshing Avocado Pasta Salad is a delightful combination of creamy avocado, crunchy vegetables, and pasta, all tossed in a zesty dressing. It's perfect for a light lunch or a side dish at picnics and gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 sharp knife
- 1 cutting board
Ingredients
- 8 ounces pasta (fusilli or rotini recommended)
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ medium red onion finely chopped
- ¼ cup olive oil
- 1 juiced lemon
- ½ teaspoon garlic powder
- to taste salt
- to taste black pepper
- for garnish fresh parsley optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse with cold water to cool. Set aside.
- In a large mixing bowl, combine the diced avocados, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper until well combined.
- Add the cooked pasta to the vegetable mixture, then pour the dressing over everything. Gently toss to combine, being careful not to mash the avocados.
- Taste and adjust the seasoning with more salt or pepper if desired.
- Serve immediately, garnished with fresh parsley if using, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
For added protein, consider adding cooked chickpeas or grilled chicken.
This salad is best when served fresh, but can be stored in the refrigerator for up to 2 days. However, the avocados may brown slightly over time.
Feel free to customize by adding other ingredients like bell peppers, corn, or feta cheese.