Avocado Pasta Salad Recipe – A Delicious and Healthy Delight
A creamy and refreshing avocado pasta salad with cherry tomatoes, cucumber, red onion, and a zesty avocado dressing. Perfect for a light meal or side dish!
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Blender or Food Processor
- Small Bowl
- Whisk
Ingredients
For the Salad
- 2 cups fusilli pasta cooked and drained
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup feta cheese crumbled (optional)
- 2 tbsp fresh cilantro or basil chopped
For the Avocado Dressing
- 1 large avocado mashed
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
Instructions
- Boil the pasta according to package instructions until al dente. Drain and let it cool.
- Chop the avocado, cherry tomatoes, cucumber, red onion, and herbs.
- In a blender or food processor, blend avocado, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and crumbled feta cheese.
- Pour the avocado dressing over the salad and toss gently to combine.
- Garnish with fresh cilantro or basil and serve immediately.
Video
Notes
For a dairy-free version, omit the feta cheese or use a vegan alternative. Store leftovers in an airtight container in the refrigerator for up to 2 days.
