Avocado Pasta Salad
This refreshing Avocado Pasta Salad is a delightful blend of creamy avocado, fresh vegetables, and al dente pasta. Perfect for a light lunch or as a side dish at gatherings, this salad is both nutritious and satisfying.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 cutting board
Ingredients
- 8 ounces pasta (e.g., fusilli or penne)
- 2 ripe avocados, peeled and pitted
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
- Begin by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta in a colander and rinse it under cold water to cool. Set aside.
- In a mixing bowl, mash the avocados with a fork until creamy but slightly chunky. Add olive oil, lemon juice, salt, and pepper to taste, and mix well to create a creamy dressing.
- In the same mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, and fresh basil. Gently toss everything together to combine.
- Pour the avocado dressing over the pasta salad and mix thoroughly until all the ingredients are coated. Adjust seasoning if necessary.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld. Enjoy your vibrant Avocado Pasta Salad!
Notes
Feel free to add other ingredients such as black olives, bell peppers, or chickpeas for extra flavor and nutrition.
If you prefer a lighter dressing, you can substitute Greek yogurt for some of the avocado.