Main dishes

Avocado pasta salad

10 min Cook
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Avocado pasta salad

A salad with pasta in it? You will be surprised to know that Italian like their pasta and rice cold even more than hot. And by cold, I mean fridge-chilled. There are hundreds of ways to incorporate pasta in a salad, from rinsing it under cold running water soon after cooking it to frying it until crisp and crunchy.

This pasta salad is really easy to prepare and is a powerhouse of ingredients: mashed avocado provides a nutritious creamy base. Add green olives, chopped green beans, flageolets, green onions, feta cheese, Parmigiano Reggiano shavings, and cherry tomatoes to complement. Finally, season with extra-virgin olive oil, fresh lemon juice, and a handful fresh basil for the perfect refreshing pasta dish.

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Avocado pasta salad

Avocado pasta salad

corinthian
Pasta salads are super-popular in summer. They make for versatile meals that you can store and bring to the office (or the beach) without renouncing the comfort of a pasta dish. This pasta salad uses avocado and feta to create a creamy delight complemented by other green ingredients.
prep time
10 min
cooking time
10 min
servings
2
total time
20 minutes

Equipment

  • Pasta pot

  • knife

  • Chopping board

  • Spoon

  • Large salad bowl

Ingredients

  • 160 g farfalle (or other short type of pasta)

  • 1 pinch of rock or coarse salt

  • 1 mashed avocado

  • 1 slice of Greek feta cheese

  • 1 cup steamed green beans (or canned)

  • 2 tablespoons canned flageolets

  • 1/4 cup sliced green olives

  • 8-10 cherry tomatoes

  • 2 tablespoons shaved Parmesan (or similar cheese)

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 10-12 fresh basil leaves

  • Salt and pepper, to taste

Instructions

1

Cook the pasta

Bring a pot of water to the boil over high heat. When the water boils add the coarse salt and the pasta. Cook according to the instruction on the package until al dente. Take the pot off the heat, drain from the water, and rinse the pasta under cold running water until cooled down. Set aside.
2

Slice and dice

Rinse and halve the cherry tomatoes. If using entire green beans, chop them into small chunks. Dice the feta cheese and slice the olives into rounds. Rinse the basil and thinly slice it. Rinse the green onion and finely chop it. Transfer everything to a large mixing bowl, together with the flageolets. Season with olive oil, lemon juice, and salt and pepper.
3

Mix and serve

Add the pasta to the bowl, together with the shaved Parmesan cheese. Lastly, add the mashed avocado and fold the pasta into it to coat. Serve at room temperature or chill in the fridge before serving. Buon appetito!
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