Description
A vibrant and creamy pasta salad featuring avocado, fresh herbs, and sautéed mushrooms, perfect for summer picnics and family dinners.
Ingredients
Scale
- 8 ounces short pasta (e.g., rotini or farfalle)
- 1 ripe avocado
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 8 ounces mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Sauté sliced mushrooms in olive oil over medium heat until golden brown, about 5-7 minutes. Season with salt and pepper.
- In a blender, combine avocado, herbs, lemon juice, garlic, olive oil, and salt; blend until smooth.
- In a large bowl, mix cooled pasta, sautéed mushrooms, and any additional vegetables. Pour the dressing over and toss to coat.
- Chill in the fridge for at least 30 minutes before serving for enhanced flavors.
- Garnish with fresh herbs before serving.
Notes
Substitutions include using zucchini noodles instead of pasta or tahini instead of avocado for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, avocado salad, summer recipes, vegetarian dishes, family meals