You know how every family seems to have that one dish everyone counts on showing up at the picnic table when summertime rolls around? Well, in our family, it’s the Avocado Pasta Salad. My mom used to whip this up quicker than you could say ‘boo!’, especially during those July afternoons when all you wanted out of life was a bit of shade and something cool to eat. I reckon I first learned the trick of keeping avocado green from her — add a little lime juice! Is there anything she doesn’t know?
This recipe, like many treasured family recipes, is forgiving. Don’t have rotini? Bow tie pasta works just as well. Want to go all out with herbs from the garden? That fresh cilantro lifts this dish right off the plate. It’s amazing how a few simple ingredients can come together to create such a symphony of taste. There’s just something satisfying about bringing together such diverse flavors and getting to see people light up at first bite.
So if, like me, you find joy in sharing good food and fond memories, give this Avocado Pasta Salad a go. Not only is it refreshing and zesty, but it’s easy-peasy to make. Perfect for a cozy family lunch or dazzling at a potluck, I promise this salad will become a staple at your summer gatherings or just a delightful meal at home. Why not put it on your menu this weekend? Trust me, once you taste it, it won’t be the last time you make it!
How to Make Avocado Pasta Salad
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Ingredients:
- 8 ounces rotini or bow tie pasta
- 1 ripe avocado, diced
- 1 cup diced cherry tomatoes
- 8 slices of crispy bacon, crumbled
- 1 green onion, finely sliced
- ¼ cup chopped fresh cilantro
- ½ lime, juiced
- 1 teaspoon fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt, or to taste
- Black pepper, to taste
- ½ cup buttermilk
Directions:
- Start by preparing the dressing: blend together the avocado, lime juice, garlic powder, cumin, salt, pepper, and buttermilk until a smooth mixture forms.
- Cook the pasta in a pot of boiling water according to the package’s instructions. Once tender, drain and rinse it under cold water to cool it quickly.
- Coat the diced avocado with a light drizzle of lime juice to prevent browning and keep it vibrant.
- In a large bowl, gently toss the cooked pasta, avocado, cherry tomatoes, crumbled bacon, green onion, and cilantro until well combined.
- Pour the blended dressing over your pasta salad and gently mix until every ingredient is well coated with the dressing.
- For enhanced flavor, cover the salad and place it in the fridge for about an hour before serving this refreshing dish.
Flexible Ingredient Options for Every Cook
If you’re out of cilantro or it’s not to your liking, try fresh parsley or even basil for a different yet equally vibrant touch. Low on buttermilk? A mix of yogurt and milk can create a tangy substitute. No bacon? Grilled chicken can provide a protein punch without losing the heartiness of the dish.
Preserving Avocado Pasta Salad for Later Enjoyment
Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the avocado from browning, sprinkle it with some extra lime juice before sealing it up. Remember, the fresher the salad, the better the flavors, so aim to enjoy it soon after preparation.
The Best Accompaniments for Avocado Pasta Salad
This salad pairs beautifully with grilled chicken or fish, making it a perfect side. Add some freshly ground black pepper or a sprinkle of crumbled feta cheese on top to elevate the dish. A chilled white wine, like a Sauvignon Blanc, wonderfully complements the salad’s zestiness.
Avoid These Mistakes When Cooking Avocado Pasta Salad
Ensure the pasta is just cooked to al dente to avoid it becoming mushy when mixed. Always use ripe but firm avocados to ensure they hold their shape in the salad. Mix gently to keep ingredients intact, and refrigerating before serving helps meld the flavors for a refreshing taste.
Adding a Seasonal Spin to Avocado Pasta Salad
Swap out cherry tomatoes for sun-dried ones during fall for deeper flavor. In spring, add fresh peas or asparagus slices for a crisp texture. Summer is perfect to spice it up with grilled corn kernels. In winter, roasted red peppers can bring a warm, smoky element to the mix.
FAQs:
Can I make the Avocado Pasta Salad a day ahead?
Yes, you can prepare the salad a day in advance. However, to keep the avocado fresh and green, add it just before serving. Store all components separately and mix them with the dressing when ready to enjoy. This keeps the flavors lively and the texture perfect.
What’s the best way to keep the avocado from browning?
To prevent avocado from browning, coat it thoroughly in lime juice. The citric acid acts as a natural antioxidant. Another option is to press plastic wrap directly onto the salad’s surface, preventing air exposure. Combining both methods yields the best results.
Could I use a different type of pasta?
Absolutely! Feel free to substitute rotini or bow tie pasta with other varieties like penne, fusilli, or even a chickpea pasta for a gluten-free alternative. The key is ensuring the pasta can hold the dressing and combine well with the ingredients while maintaining a good texture.
Is there a dairy-free version of the dressing?
You can easily make the dressing dairy-free by substituting buttermilk with a combination of almond milk and a tablespoon of lemon juice to curdle it slightly. Add a pinch of nutritional yeast for extra flavor to replace the creamy, tangy notes of traditional buttermilk.
Can I add more vegetables?
Feel free to incorporate additional veggies like bell peppers, cucumbers, or zucchini to boost flavor and nutrients. Ensure the vegetables are fresh and diced evenly for uniformity in bites and to maintain the salad’s fresh, crisp texture.
How can I make this spicy?
For those who like a kick to their meals, add a finely chopped jalapeño, a sprinkle of red pepper flakes, or even a dash of hot sauce to the dressing. Adjust the spice level to your liking, and remember to taste and tweak for the perfect heat balance.
Avocado Pasta Salad
Ingredients
- 8 ounces rotini or bow tie pasta
- 1 ripe avocado diced
- 1 cup cherry tomatoes diced
- 8 slices crispy bacon crumbled
- 1 green onion finely sliced
For Dressing:
- 1/4 cup fresh cilantro chopped
- 1/2 lime juiced
- 1 teaspoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt or to taste
- Black pepper to taste
- 1/2 cup buttermilk
Instructions
For Dressing:
- In a blender, combine all the dressing ingredients and blend until completely smooth.
For Pasta Salad:
- Prepare the pasta according to the instructions on the package. Once cooked, drain it and run it under cold water to cool it quickly.
- To prevent browning, lightly coat the diced avocado with lime juice.
- In a sizable mixing bowl, combine the pasta, avocado, cherry tomatoes, crumbled bacon, chopped green onion, and cilantro.
- Drizzle the dressing over the mixture and gently toss until everything is evenly coated.
- For enhanced flavor, cover and refrigerate the salad for about one hour before serving. Enjoy!
