I absolutely love avocado. I eat it with everything: eggs, chips, on sandwiches, straight out of the skin…it just tastes so good.
I came across this Avocado Pasta Salad from Adam J. Holland, who we follow avidly on Google +. Not only is he hilarious, but he is an amazing chef.
If you love avocado, you are sure to love this pasta. It’s the perfect side dish to bring to a summer barbecue, or you could add a little meat to make it a great main dish.
It is healthy, filling, quick to throw together, and seriously tastes amazing.
introduce new veggies:
Kids can be pretty picky eaters. I have found that if I chop up some vegetables small enough, they won’t really notice it in the salad.
I have also found that if I give them a dull knife (or a plastic knife) to help me chop up the vegetables and put them in the dish, they are more likely to eat it.
They take pride that they helped, and it also helps them introduce new veggies into their diets.
If you have picky eaters, this may be the perfect recipe for you, to help them try new vegetables.
what meat would be good in this salad?
This is the perfect pot luck side dish, for any bbq or dinner. However, if you are looking to switch it up, and turn this into a healthy main dish, I recommend adding in a little bit of meat.
I like to add chicken (you can grill it, boil it, bake it, use leftovers, etc.), steak, ground beef, ground turkey, chicken sausage, bacon, ham, or really any favorite.
You can add your meat warm or serve it cold in the salad. It’s a versatile dish that works well with just about anything.
You can even switch up the dressing as needed.
what cheese would be good on this?
I topped my salad with a sprinkle of freshly grated parmesan cheese. You could also use mozzarella, goat, blue, or mozzarella. I just like the extra color, texture and flavor it brings, but cheese is totally optional.
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Looking for more healthy salads? Try a few of our favorites:
- Chicken Fajita Salad
- Red Potato Salad
- Cucumber Dill Salad
- Kale and Brussels Sprouts Salad
- Steak Cobb Salad
Serves: 6
2 hr, 30 Prep Time
2 hr, 30 Total Time
Save RecipeIngredients
- 1 lb pasta, cooked al dente (I used Penne)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 small bunch cilantro
- 1 medium avocado
- 1 small onion
- 1 banana pepper
- Juice of 1 lime
- 1 cup cherry tomatoes, chopped
- 1/2 cup black olives, sliced
- Seasoned salt, to taste
Instructions
- Blend mayonnaise, sour cream, cilantro, avocado, onion, pepper, and lime juice.
- Combine all but about 1/2 cup of the dressing with cooled pasta.
- Top with tomatoes and olives. Cover and refrigerate for at least 2-3 hours. Fold tomatoes and olives into cooled salad.
- Top with reserve dressing and season as desired.
Recipe from: The Unorthodox Epicure
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