Avocado Pasta Salad
Ingredients
8 oz (225 g) bowtie pasta (farfalle)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/2 cup sweet corn (fresh, canned, or thawed frozen)
1/4 cup chopped fresh cilantro or parsley
1/4 cup crumbled feta cheese (optional)
Creamy Dressing
2 tbsp olive oil
2 tbsp fresh lime juice (or lemon juice)
1 tbsp mayonnaise or plain Greek yogurt
1 clove garlic, minced
1/2 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Cook the bowtie pasta according to the package directions until al dente. Drain and rinse under cold water to cool completely.
In a small bowl, whisk together the olive oil, lime juice, mayonnaise (or Greek yogurt), garlic, Dijon mustard, salt, and pepper until smooth.
In a large bowl, combine the cooled pasta, diced avocados, cherry tomatoes, red onion, cucumber, corn, cilantro (or parsley), and feta cheese if using.
Pour the dressing over the salad and gently toss until everything is evenly coated. Be careful not to mash the avocado.
Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Chill for 15–30 minutes before serving for the best flavor.
Serving Suggestions
Serve as a light lunch or side dish.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To help keep the avocado fresh, squeeze a little extra lime juice over the salad before storing.
