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.
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.