1 avocado.
3 tablespoons
2 tablespoons olive oil tablespoon lemon juice
1 grated garlic clove.
1 tablespoon balsamic vinegar (optional)
Salt and pepper.
Preparation:
Cook the pasta
Cook the pasta until al dente, then rinse with cold water.
Add a dash of olive oil and stir.
Cut the ingredients
Dice the cucumber, halve the cherry tomatoes and cut the red onion into strips.
Cut the rocket into thin slices and dice the mozzarella.
Prepare the vinaigrette
Puree the avocado, lemon juice, olive oil, garlic and balsamic vinegar until smooth.
Season with salt and pepper.
Assemble the salad
In a large salad bowl, mix the pasta with the vinaigrette.
Add the vegetables, mozzarella and pumpkin seeds.
Mix gently and let stand for 15 minutes before serving.
Gourmet tip: For a more intense flavor, add a few black olives and a pinch of oregano.
Tips for a perfect avocado pasta salad
Choose the right avocados
Use avocados that are ripe but still firm so that they don’t become too mushy in the salad.
To check the ripeness, press the avocado lightly: it should be supple without being too soft.
Al dente pasta for more texture
Cooking the pasta al dente prevents it from becoming too mushy after dressing.
Rinse with cold water after cooking to stop the cooking process and prevent sticking.
Keep the freshness of avocados
To prevent the avocado pieces from browning, add lemon juice.
If you prepare the salad in advance, add the avocado at the last minute for a better consistency.
A well-emulsified vinaigrette
Mix the avocado well with the olive oil and lemon to obtain a creamy and homogeneous sauce.
For a more intense flavor, add a pinch of paprika or paprika powder.
For even more Mediterranean flavors, add black olives, fresh basil, or pine nuts.
For more protein, add grilled chicken or chickpeas.
Bonus tip: Prepare the salad 15 minutes before serving so the flavors blend well without the ingredients getting too mushy.
Here are some storage tips for your pasta avocado salad:
Storage
In the refrigerator: In an airtight container, this salad can be stored for a maximum of 24 hours, as avocados tend to oxidize quickly.
To prevent browning, the avocado pieces can be sprinkled with a splash of lemon juice before blending.
Separate ingredients: If you make the salad in advance, keep the dressing separate and add it just before serving so the pasta doesn’t get too mushy.
Do not freeze: This salad does not freeze well due to the consistency of the avocados and pasta, which become mushy after thawing.
Tip: If you want to keep it for a little longer, replace the fresh avocado with diced cucumber or peppers, which keep better in the fridge.
Total time: 25 minutes
Servings: 4 people
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