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Avocado Pasta Salad

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Avocado Pasta Salad

Author Notes

Share this delicious dish at spring time gatherings with family and friends. It’s guaranteed to be the hit of the party and it’s easy to double the recipe for big crowds! —Avocados from Mexico

  • Serves
    4 as an entrée salad; 8 as a side dish
Ingredients

  • ½ pounds

    rotini pasta (2 ½ cups, dry pasta)


  • 6 teaspoons

    extra virgin olive oil


  • 2 teaspoons

    fresh limejuice


  • 1 teaspoon

    vinegar


  • 1

    garlic clove, minced


  • ½ teaspoons

    prepared yellow mustard


  • 1 teaspoon

    salt


  • ½ teaspoons

    freshly cracked black pepper


  • 1

    ripe avocado from Mexico pitted, peeled and diced


  • 1 cup

    cherry tomatoes, halved


  • ¼ cups

    shredded parmesan cheese


  • ¼ cups

    red onion, thinly sliced


  • ¼ cups

    basil, finely minced

Directions
  1. Cook pasta according to manufacturer’s directions. Drain and rinse pasta under cold water to cool to room temperature.
  2. In a large mixing bowl combine the olive oil, lime juice, vinegar, garlic, mustard, salt, and pepper, whisk to combine.
  3. Add avocado and remaining ingredients, stirring gently so everything is covered in the vinaigrette, and serve.

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