Ingredients:
Eight ounces of farfalle (bowtie) pasta
One cup of halved cherry tomatoes and two ripe avocados
Half a cup of finely chopped red onion
Half a cup of chopped cucumber
1/4 cup of freshly chopped cilantro
1/4 cup of crumbled, optional feta cheese
One-fourth cup of olive oil
Two tablespoons of lemon or lime juice
One tablespoon of red wine vinegar, if desired, to add more taste
One teaspoon of garlic powder
To taste, add salt and pepper.
Half a teaspoon of chili flakes (optional; adds heat)
Instructions:
Prepare the pasta:
Bring a big pot of water that has been salted to a boil.
Add the bowtie pasta and simmer for 8 to 10 minutes, or until al dente, as directed on the package.
To halt the cooking process and cool the pasta, drain it and rinse it under cold water. Allow it to drain fully.
Get the dressing ready:
Olive oil, lime juice, red wine vinegar (if using), garlic powder, salt, pepper, and chili flakes (if using) should all be whisked together in a small bowl. Put aside.
Put the salad together:
Add the diced avocados, cherry tomatoes, red onion, cucumber, chopped cilantro, and cooled pasta to a large mixing bowl.
Drizzle the salad with the prepared dressing. Make sure the avocado and veggies are equally coated by gently tossing to incorporate.
Add cheese if you want to:
Sprinkle the feta cheese on top of the salad and toss to integrate, if using.
Serve:
Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serve immediately or refrigerate for up to 1 hour to enhance the flavors.
Enjoy this fresh and creamy pasta salad, perfect for picnics, barbecues, or as a light meal!
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