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.
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
Instructions
- Cook pasta 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.