Avocado Tomato Pasta Salad!

Avocado Tomato Pasta Salad

Ingredients (Serves 4)

• 8 oz (about 2 cups) pasta (penne, rotini, or bowtie work great!)

• 1 large avocado, diced

• 1 ½ cups cherry tomatoes, halved

• 1 small cucumber, diced

• ¼ red onion, finely chopped

• ¼ cup fresh cilantro or parsley, chopped (optional)

• ½ cup feta cheese, crumbled (optional, but adds a nice tang!)

For the Dressing:

• 3 tablespoons olive oil

• 1 tablespoon lemon juice (fresh is best!)

• 1 tablespoon balsamic vinegar (or red wine vinegar)

• 1 teaspoon Dijon mustard (optional for a little zing)

• 1 garlic clove, minced

• Salt & pepper, to taste

Instructions

1. Cook the Pasta:

• Boil a large pot of salted water and cook the pasta according to package directions.

• Drain and rinse under cold water to cool it down, or let it sit for a few minutes if you prefer room temperature pasta.
  Tip: Rinsing the pasta prevents it from getting mushy and helps it cool faster.

2. Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, and salt & pepper until smooth and combined.
  Tip: If you want a creamier dressing, mash half of the avocado and mix it into the dressing.

3. Prepare the Veggies:

• Dice the avocado, halve the cherry tomatoes, and chop the cucumber and red onion. Place all the veggies in a large mixing bowl.
  Tip: Toss the avocado with a little lemon juice right after cutting it to prevent browning.

4. Combine:

• Add the cooked and cooled pasta to the mixing bowl with the veggies.

• Pour the dressing over the pasta and veggies, then gently toss everything together until well-coated.
  Tip: Be gentle when tossing the salad to avoid mashing the avocado.

5. Serve:

• Sprinkle crumbled feta cheese and fresh cilantro or parsley over the top before serving.

• You can serve immediately or refrigerate for 30 minutes to let the flavors meld.
  Tip: If refrigerating, give the salad a gentle toss before serving to redistribute the dressing.

Q&A Section

Q1: Can I use any type of pasta?
A: Yes! Penne, rotini, bowtie, or any small pasta works great in this salad. You could even use gluten-free pasta if needed.

Q2: How do I keep the avocado from turning brown?
A: To prevent browning, toss the diced avocado with a little lemon juice right after cutting it. This will help maintain the bright green color. If you make the salad in advance, just drizzle a bit more lemon juice on top of the avocado before refrigerating.

Q3: Can I make this salad ahead of time?
A: Yes, but the avocado will soften and may darken over time. If you’re prepping it ahead of time, store the salad without the avocado and add it just before serving. Alternatively, mash half of the avocado and mix it into the dressing for a creamy texture.

Q4: Can I make this pasta salad creamy without mayonnaise or sour cream?
A: Yes! You can make this salad creamy by mashing half of the avocado into the dressing. This adds a nice creamy texture without the need for mayo or sour cream. You can also add a spoonful of Greek yogurt for extra creaminess if you’d like.

Q5: How can I make this salad spicier?
A: If you like a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the dressing. You could also sprinkle a little chili powder on the avocado for a subtle kick.

Q6: What other veggies can I add?
A: You can add or swap out any veggies you like! Consider adding:

• Bell peppers (sliced thin)

• Zucchini (diced)

• Sweet corn (cooked or raw)

• Olives (black or green)

• Spinach or arugula (for extra greens)

• Peas (for a pop of sweetness)

Q7: Can I add protein to this salad?
A: Absolutely! You can add grilled chicken, shrimp, chickpeas, or even tofu for a plant-based option. This makes the salad more filling if you’re planning on having it as a main dish.

Q8: Is this salad suitable for a vegan diet?
A: Yes! To make it fully vegan, just leave out the feta or replace it with a plant-based cheese. The rest of the ingredients are already vegan-friendly.

Q9: Can I use a different type of vinegar for the dressing?
A: Yes! You can use red wine vinegar, apple cider vinegar, or even white wine vinegar instead of balsamic vinegar. Each will give the dressing a slightly different flavor, but all will work well in the salad.