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Ingredients 0/9
What Makes This Recipe So Good
This salad is light, refreshing, and packed with healthy fats and vitamins. It combines creamy avocado with crisp cucumber for a perfect summer dish. Plus, it’s quick to prepare and great for a nutritious meal or side.
Chef's Cooking Tips
- Use ripe avocados for the best creamy texture.
- Chill the pasta before mixing to keep the salad cool and fresh.
- Add a squeeze of lemon juice to prevent the avocado from browning.
- Chill the pasta before mixing to keep the salad cool and fresh.
- Add a squeeze of lemon juice to prevent the avocado from browning.
Step 1
Bring a large pot of salted water to a boil. Cook the rotini until it’s tender but still has a bit of a bite, about 8 minutes. Drain the pasta and let it cool for 10 to 15 minutes.
Step 2
Once the pasta is cool, combine it with the tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, and a pinch of salt and pepper in a big bowl. Give everything a good toss to mix it all together.
Step 3
Pop the salad into the fridge for about an hour so the flavors can really meld.
Step 4
Just before serving, toss the avocado with some lemon juice to keep it fresh, then fold it gently into the pasta salad. Enjoy!
Serving Guide
Serve this salad chilled alongside grilled chicken or fish for a balanced meal. It also pairs well with crusty bread or as a light lunch on its own. Garnish with fresh herbs like basil or cilantro for extra flavor.
How To Refrigerate This Dish
Store leftovers in an airtight container in the fridge. For best taste, eat within 1-2 days as avocado can brown quickly. Stir gently before serving to redistribute the dressing.
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