This refreshing pasta salad combines creamy avocado with wholesome whole wheat pasta for a healthy and satisfying meal. Perfect for a quick lunch or a light dinner, it’s packed with flavor and easy to prepare.
Start by bringing a big pot of salted water to a boil. Once boiling, add the rotini and cook it until it’s tender but still has a little bite—about 10 minutes. Drain the pasta and rinse it under cold water to stop it from sticking together.
While the pasta is cooling, whisk together the olive oil, vinegar, lemon juice, and honey until you have a smooth dressing.
In a large bowl, combine the pasta with the diced avocados, chopped green bell pepper, shredded carrot, sliced green onions, celery, minced garlic, and all the fresh herbs—basil, parsley, and cilantro.
Pour the dressing over everything and gently toss to coat all the ingredients. Finish with some lemon zest, and season with salt and pepper to taste.
This salad is best served at room temperature, so let it sit out for a little while before digging in.
- Cook the pasta just until al dente to keep it from becoming mushy.
- Use ripe avocados for a creamy texture and rich taste.
- Toss the salad gently to avoid mashing the avocado.
This salad is a fresh and healthy choice that combines creamy avocado with nutty whole wheat pasta. It’s packed with good fats, fiber, and flavor, making it a satisfying meal or side dish. Plus, it’s easy to prepare and perfect for warm weather.
Serve this dish chilled or at room temperature for the best flavor. It pairs well with grilled chicken or fish, and a light vinaigrette can add extra zest. Add some cherry tomatoes or fresh herbs for extra color and freshness.
Store leftovers in an airtight container in the fridge. To prevent the avocado from browning, squeeze a little lemon or lime juice over the salad before sealing. Consume within 1-2 days for the best taste and texture.
