Avocado Pasta Salad Tomato (Print Version)
# Ingredients:
→ Salad Components
01 -
250 grams rotini, penne, or bow-tie pasta (whole wheat or gluten-free as needed)
02 -
2 ripe avocados, peeled, pitted, and diced
03 -
150 grams cherry tomatoes, halved
04 -
80 grams red onion, finely diced
05 -
70 grams cucumber, diced
06 -
15 grams fresh cilantro or parsley, chopped
→ Dressing & Toppings
07 -
60 grams feta cheese, crumbled (optional)
08 -
Juice of 1–2 limes
09 -
30–45 millilitres extra-virgin olive oil
10 -
1 clove garlic, minced
11 -
Salt, to taste
12 -
Black pepper, to taste
# Instructions:
01 -
Boil pasta in salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking. Set aside.
02 -
In a small bowl, combine lime juice, olive oil, minced garlic, salt, and black pepper. Whisk until emulsified.
03 -
In a large bowl, add cooled pasta, diced avocados, halved cherry tomatoes, red onion, cucumber, and chopped herbs.
04 -
Pour dressing over salad mixture. Gently toss to evenly coat, being careful to keep avocado pieces intact.
05 -
Top with crumbled feta cheese if desired. Chill for 15–20 minutes for optimal flavor, or serve immediately.
# Notes:
01 -
For best results, use ripe but firm avocados to maintain texture.
02 -
Substitute parsley for cilantro if preferred, and omit feta for a vegan variation.