Vibrant pasta dish tossed with avocado, lime, and fresh veggies. Ideal for picnics and quick, light meals.
# Ingredients:
→ Pasta
01 - 8 ounces short dried pasta, such as fusilli, rotini, or penne
→ Vegetables & Herbs
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons fresh lime juice, about 1 large lime
09 - 1 teaspoon lime zest
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Add-ins
13 - 1/4 cup crumbled feta cheese
14 - 1/4 cup toasted pumpkin seeds
# Directions:
01 - Boil pasta in a large pot of salted water until al dente, following package directions. Drain and rinse with cold water to halt cooking.
02 - In a mixing bowl, combine olive oil, lime juice, lime zest, minced garlic, salt, and black pepper. Whisk until emulsified.
03 - Add cooled pasta, diced avocados, halved cherry tomatoes, diced cucumber, red onion, and cilantro to the bowl with dressing.
04 - Gently mix all ingredients together until evenly coated with dressing.
05 - Sprinkle salad with crumbled feta cheese and toasted pumpkin seeds, if desired.
06 - Serve immediately, or refrigerate for 30 minutes to intensify flavors.
