This is a sponsored conversation written by me on behalf of Garofalo®. The opinions and text are all mine.
This bright and citrusy summer pasta salad featuring Garofalo® Fusilli Pasta is made with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic olive oil dressing.
Avocado and goat cheese is one of my favorite flavor combinations and pairing it with a delicious pasta like fusilli, that can hold the creaminess in its unique spiral shape, makes for a delectable pasta salad. This recipe is perfect for picnics, cookouts, or as a side dish when you want to make something a little more elegant but still approachable. Using authentic Italian pasta like Garofalo gives the dish an elevated taste and texture that is sure to impress. I bought my Garofalo pasta at Weis Markets and right now until 8/31/19 you can get a coupon for $1.00 off any one Garofalo Pasta at your local Weis! Locate your nearest store here.
Garofalo began making pasta in 1789 and is the oldest and longest operating pastificio (pasta factory) in Gragnano, Italy. Gragnano is known as the birthplace of pasta and even includes the word “wheat” (grano) in its name. Garofalo Pasta is IGP certified (Identificazione Geografica Proetta) which means they meet strict production requirements to preserve the identity of the region’s pasta. This certification can only be carried by a pastificio in Gragnano, Italy. Garofalo is also one of few Italian import pastas which is certified Non-GMO.
Creamy Pasta Salad Recipe
Making this pasta salad dish requires just 10 ingredients and comes together in about 30 minutes. It’s also a vegetarian pasta salad which is always helpful for accommodating dietary preferences. You’ll need:
- 1 package (16oz) Garofalo Fusilli Pasta
- 1 head broccoli, chopped into small trees
- 1 English cucumber, diced
- 2 avocados, diced and tossed in a little lemon juice
- 1/2 cup pine nuts
- 1/2 cup goat cheese, crumbled
- 1/4 cup cilantro, chopped
- 1/2 cup olive oil
- juice from 1 lemon (save a little for tossing with avocado)
- 2 cloves garlic, pressed in a garlic press or finely chopped
- salt and pepper to taste
How to Cook Pasta
Per the package instructions, Garofalo Fusilli Pasta should be added to boiling water with a pinch of salt and cooked for 11 minutes. It also mentions that good quality Italian pasta takes longer to cook and the flavor you enjoy will be unique. I agree that the texture and flavor of this pasta is high-quality and something to be savored and appreciated. Its single ingredient stated on the packing is durum wheat semolina.
How to Pick a Ripe Avocado
Avocados tend to be intimidating, but once you know what you’re looking for, it will be easy to pick out a ripe avocado. Avocados that are ready to eat are usually dark green (depending on variety) and yield just a bit to pressure when squeezed gently. If it feels very hard inside, it’s not ready. If it mushes very easily, it’s over-ripened. Once you get that perfect one, you’ll be able to pick them out easily. If you’re not going to use it the same day, just keep in mind it will continue to get softer. I suggest buying it the day of or the day before use.
How to Cut an Avocado
Once you get the hang of it, cutting an avocado is easy and requires no special tools. Carefully slice the avocado in half lengthwise with a sharp knife, rotating as you cut in order to cut around the large pit in the middle. Twist to separate the halves. Place down the half with the pit facing up and carefully whack the pit with your knife in order to stick the knife blade into it. You’ll be able to twist the knife and dislodge the pit easily by holding the avocado in one hand and the knife handle in the other. If not, your avocado is not ripe enough. To dice, score the flesh of the avocado long and short ways and scoop out with a spoon.
How to Toast Pine Nuts
Toasting pine nuts really brings out the flavor and is a great addition to many recipes, especially this one. It’s a very simple process as long as you are vigilant. To toast pine nuts, just add them to a small skillet over medium-low heat. No oil is needed in the pan. You’ll need to stir constantly to avoid burning. You’ll see them start to look a little browner in a short amount of time. Toast until golden brown and fragrant. Toasted pine nuts are great for pasta, pesto, and on salads.
How long does pasta salad last in the fridge?
Typically, pasta salad can be stored in the refrigerator for 3-5 days, but with avocado you’ll want to eat it right away if possible. Adding lemon to the avocado will help, and you may be able to store it for 1-2 days before the avocado turns brown. Since the dressing also contains lemon, it should help your avocado look fresh while you are serving your pasta salad to guests.
I hope you enjoy making pasta salad with Garofalo Pasta. Please let me know what you think of this recipe in the comments below and remember, now until 8/31/19 you can save $1.00 on any one Garofalo Pasta at Weis! Click here to grab the coupon.
This bright and citrusy summer pasta salad featuring Garofalo® Fusilli Pasta is made
with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped
with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic
olive oil dressing.
- 1 package (16 oz) Garofalo Fusilli Pasta
- 1 head broccoli, chopped into small trees
- 1 english cucumber, seeded and diced
- 2 avocados, diced and tossed in a little lemon juice
- 1/2 cup pine nuts
- 1/2 cup goat cheese, crumbled
- 1/4 cup cilantro, roughly chopped
- 1/2 cup olive oil
- juice from one lemon (save a little for tossing with avocado)
- 2 cloves garlic, pressed in a garlic press or finely chopped
- salt and pepper, to taste
Cook the orzo per package instructions. A couple of minutes before the
pasta is done add in the broccoli, so it will soften bit.Drain pasta and place in a large bowl.
To toast pine nuts, add them to a small skillet over medium-low heat (no oil needed). Toast until golden brown and fragrant, stirring constantly to avoid burning.
Place pine nuts in bowl with pasta and broccoli and add cucumber, avocado, goat cheese, and cilantro.
For dressing, whisk together olive oil, lemon, garlic, and salt and pepper to taste.
Pour dressing over salad and toss gently to combine.
