Description
A refreshing cold pasta salad featuring creamy avocados, mixed with pasta and fresh vegetables for a light summer meal.
Ingredients
Scale
- 8 oz pasta (such as penne or fusilli)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
- In a large bowl, combine the diced avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
- Add the cooled pasta to the bowl with the vegetables.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Gently toss all ingredients together until well mixed.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
Notes
For the best texture, use ripe but firm avocados. This salad can be stored in the fridge for up to 2 days, but add lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 7g