Pasta Avocado Salad – Lightness and Mediterranean flavors
Fancy a dish that is light, delicious and balanced? This avocado pasta salad is an explosion of freshness and textures, perfect for sunny days or a quick and healthy meal.
With simple, colorful ingredients like creamy avocado, juicy tomatoes and slightly peppery arugula, it combines deliciousness with nutritional benefits.
Ingredients (4 people)
250 g pasta (of your choice).
2 ripe avocados,
1 cucumber.
200 g cherry tomatoes,
1 small red onion.
100 g mozzarella (or feta) cut into cubes,
50 g arugula.
1 handful of pumpkin or sunflower seeds
For the lemon vinaigrette:
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1 avocado.
3 tablespoons
2 tablespoons olive oil tablespoon lemon juice
1 garlic clove, grated.
1 tablespoon tablespoon balsamic vinegar (optional)
Salt and pepper.
Preparation:
Cook the pasta
Cook the pasta until al dente, then rinse with cold water.
Add a dash of olive oil and mix.
Cut the ingredients
Dice the cucumber, halve the cherry tomatoes and cut the red onion into strips.
Thinly slice the arugula and dice the mozzarella.
Prepare the vinaigrette
Puree the avocado, lemon juice, olive oil, garlic and balsamic vinegar until smooth.
Season with salt and pepper.
Assemble the salad
In a large salad bowl, mix the pasta with the vinaigrette.
Add the vegetables, mozzarella and pumpkin seeds.
Mix gently and let stand for 15 minutes before serving.
Gourmet tip: For a more intense flavor, add a few more black olives and a pinch of oregano.
Tips for a perfect avocado pasta salad
Choose the right avocados
Use avocados that are ripe but still firm so they don’t get too mushy in the salad.
To check ripeness, gently press the avocado: it should be supple without being too soft.
Al dente pasta for more texture
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