A refreshing salad recipe for summer, where mashed avocado blended with lemon and olive oil is mixed into cold pasta. Easily prepared for picnics and outdoor tables.
Boil the pasta in plenty of salted water according to the package instructions, drain, and rinse with cold water to cool completely.
Mash the avocados with a fork and blend with lemon juice, olive oil, salt, and black pepper into a smooth sauce.
Mix the cooled pasta with the avocado sauce, red onion, and cherry tomatoes.
Sprinkle chopped cilantro or parsley on top and serve cold; preparing it just before serving keeps the avocado fresh.
Important: Avocado darkens quickly when exposed to air — prepare the salad right before serving or drizzle it generously with lemon juice. It's recommended to consume it the same day at most if kept in a cool place.
If you rinse the pasta with cold water after boiling it, the cooking process stops immediately and you avoid unwanted softening in the salad.
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