Avocado Cucumber Pasta Salad

Avocado Cucumber Pasta Salad
  • PREP TIME
    15 mins
  • COOK TIME
    13 mins
  • TOTAL TIME
    1 hrs 38 mins
  • SERVING
    8 People
  • VIEWS
    24

A vibrant and refreshing pasta salad that combines the creamy richness of avocado with the crisp coolness of cucumber, all tossed in a tangy Italian dressing. Perfect for picnics, potlucks, or a light summer meal.

Ingridients

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Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    4 mg
  • Fiber
    3 g
  • Protein
    10 g
  • Saturated Fat
    2 g
  • Sodium
    466 mg
  • Sugar
    4 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions, about 8-10 minutes, or until al dente. (Approximately 2 minutes)

Image Step 02
02 Step

Recipe View 15 mins Drain the pasta thoroughly and rinse with cold water to stop the cooking process. This prevents the pasta from becoming mushy. Allow to cool completely. (Approximately 15 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, combine the cooled rotini pasta, diced tomatoes, diced cucumbers, and sliced black olives. (Approximately 5 minutes)

Image Step 04
04 Step

Recipe View 3 mins Pour the Italian dressing over the pasta mixture and gently toss to coat evenly. Add the shredded Parmesan cheese and season with sea salt and freshly ground black pepper to taste. (Approximately 3 minutes)

Image Step 05
05 Step

Recipe View 30 mins Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. (Approximately 30 minutes)

Image Step 06
06 Step

Recipe View 2 mins Just before serving, gently toss the diced avocado with the lemon juice in a small bowl to prevent browning. (Approximately 2 minutes)

Image Step 07
07 Step

Recipe View 1 mins Add the avocado to the pasta salad and gently toss to combine. Serve immediately or chilled. (Approximately 1 minute)

For an extra layer of flavor, try grilling the tomatoes and cucumbers before dicing them.
Feel free to add other vegetables such as bell peppers, red onion, or zucchini.
If you don't have Italian dressing on hand, you can make your own with olive oil, vinegar, herbs, and spices.
To make it a complete meal, add grilled chicken, shrimp, or chickpeas.
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.

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Emerald Becker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 8 Ratings)
Total Reviews: (5)
  • Rex Willms

    A great recipe! I used gluten-free pasta and it worked perfectly.

  • Scarlett Jast

    This recipe is a hit every time I make it! The flavors are so fresh and vibrant.

  • Terrell Roob

    I love how easy this pasta salad is to put together. It's perfect for a quick lunch or dinner.

  • Cristina Runolfsdottir

    I added some grilled chicken to make it a heartier meal, and it was delicious!

  • Felicity Sauer

    The avocado adds such a creamy texture to the salad. I'll definitely be making this again!

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