Avocado Pasta Salad

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp balsamic vinegar (optional)

1 clove garlic, minced

1 tsp Dijon mustard

Salt and pepper, to taste

Instructions

Cook the pasta:

Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Prepare the dressing:

In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar (if using), minced garlic, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Assemble the salad:

In a large bowl, combine the cooled pasta, diced avocado, cherry tomatoes, red onion, cucumber, and fresh basil or parsley.

Add the dressing:

Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Optional toppings:

Sprinkle with feta cheese or add mozzarella balls for extra creaminess.

Serve immediately:

Serve the avocado pasta salad fresh and cool. For best flavor, consume within a few hours of preparation.

Tips:

Customization: Add grilled chicken, shrimp, or chickpeas for more protein.

Prevent browning: Toss the diced avocado with a little lemon juice to keep it fresh-looking.

Storage: If making ahead, keep the dressing separate and mix it just before serving.

Nutritional Information:

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 350 Kcal per serving

Servings: 4