This refreshing summer salad combines mashed avocado mixed with lemon and olive oil with chilled pasta. It is easy to prepare for picnics and outdoor meals.
Cook the pasta in plenty of salted water according to the package directions. Drain and rinse with cold water until completely cool.
Mash the avocados with a fork and mix with the lemon juice, olive oil, salt, and black pepper until smooth.
Toss the cooled pasta with the avocado dressing, red onion, and cherry tomatoes.
Sprinkle with chopped cilantro or parsley and serve cold. Preparing it just before serving will help keep the avocado fresh.
Important: Avocado browns quickly when exposed to air, so prepare the salad just before serving or drizzle plenty of lemon juice over it. It is recommended to consume the salad within the same day if kept in a cool place.
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