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Creamy Avocado Pasta Salad
Kristen King

Creamy Avocado Pasta Salad

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.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 15 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

  • 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
For dressing:
  • 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

Method
 

  1. Cook pasta per package instructions. A couple of minutes before the
    pasta is done add in the broccoli, so it will soften bit.
  2. Drain pasta and place in a large bowl.
  3. 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.
  4. Place pine nuts in bowl with pasta and broccoli and add cucumber, avocado, goat cheese, and cilantro.
  5. For dressing, whisk together olive oil, lemon, garlic, and salt and pepper to taste.
  6. Pour dressing over salad and toss gently to combine.