Al dente pasta for more texture
Cooking the pasta al dente prevents it from getting too mushy after dressing.
After cooking, rinse with cold water to stop the cooking process and prevent sticking.
Keeping avocados fresh
To prevent the avocado pieces from browning, add lemon juice.
If you’re making the salad in advance, add the avocado at the last minute for a better texture.
A well-emulsified vinaigrette
Mix the avocado well with the olive oil and lemon to obtain a creamy and homogeneous sauce.
For a more intense flavor, add a pinch of paprika or paprika powder.
For even more Mediterranean flavors, add black olives, fresh basil or pine nuts.
For more protein, add grilled chicken or chickpeas.
Bonus tip: prepare the salad 15 minutes before serving so that the flavors blend well without the ingredients becoming too soft.
Here are some storage tips for your pasta and avocado salad:
Storage
In the refrigerator: In an airtight container, this salad can be kept for a maximum of 24 hours, as avocados tend to oxidize quickly.
To prevent browning, the avocado pieces can be sprinkled with a splash of lemon juice before blending.
Separate ingredients: If you make the salad in advance, keep the dressing separate and add it just before serving so the pasta doesn’t get too mushy.
Do not freeze: This salad does not freeze well due to the consistency of the avocados and pasta, which get mushy after thawing.
Tip: If you want to keep it a little longer, replace the fresh avocado with diced cucumber or bell pepper, which keep better in the fridge.
Total time: 25 minutes
Servings: 4 people
