Avocado Pasta Salad

Description:

This Avocado Pasta Salad combines tender pasta with ripe, creamy avocado and crisp vegetables, tossed in a zesty lime dressing. It’s a refreshing, nutritious salad bursting with flavor and perfect served chilled.

Origin:

Inspired by Californian fresh cuisine and popular summer salads, this dish blends the creamy texture of avocado with classic pasta salad ingredients for a healthier twist.

Ingredients (Quantity):

12 oz (340g) pasta (rotini, penne, or shells)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
½ cup fresh cilantro or parsley, chopped
1 cup corn kernels (fresh or frozen, thawed)
1 lime, juiced
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste

Optional Ingredients:

½ cup feta cheese, crumbled
½ tsp chili flakes or cayenne pepper for a spicy kick
¼ cup toasted pumpkin seeds or sunflower seeds for crunch

Instructions:

Cook pasta:
Boil pasta in salted water until al dente. Drain, rinse under cold water to cool, and drain well.
Make dressing:
In a small bowl, whisk lime juice, olive oil, minced garlic, salt, and pepper.
Prepare veggies:
Dice avocados, halve tomatoes, chop cucumber, onion, and herbs.
Combine salad:
In a large bowl, toss pasta, avocado, tomatoes, cucumber, onion, corn, and herbs. Pour dressing over and toss gently to coat.
Chill & serve:
Refrigerate for at least 30 minutes before serving to let flavors meld.