Description
A vibrant and refreshing pasta salad filled with creamy avocado, crisp veggies, and a tangy lemon-olive oil dressing. Perfect for spring and summer meals, this dish is as nourishing as it is delicious.
Ingredients
- 8 oz short pasta (rotini, farfalle, or fusilli)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, torn or thinly sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and freshly cracked black pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to cool quickly.
- In a large bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Prepare the veggies: dice avocados, halve cherry tomatoes, slice cucumbers and red onion, and tear fresh basil.
- Add cooled pasta to the bowl with the dressing, then gently fold in tomatoes, cucumber, red onion, and basil.
- Add diced avocado last and gently mix to combine without mashing.
- Chill for 20–30 minutes or serve immediately. Garnish with extra basil or toasted pine nuts if desired.
Notes
- Add grilled chicken, shrimp, or chickpeas for a protein boost.
- Soak red onion slices in cold water for 10 minutes to reduce sharpness.
- Toss avocado in lemon juice before adding to prevent browning.
- Best enjoyed fresh or within 2 days.
