The richness of the avocado makes this dish taste amazing. Feel free to add more or less olive oil for your preferred consistency. For best results refrigerate at least 1 hour before serving. Enjoy and feel guilt-free (unless you eat the whole bowl, which might just happen). It is easy to tweak this recipe to anything you like; add cooked chicken, or stir in some tuna, add some more veggies, or take some out that you don't like or have on hand.
Provided by SuzFleeg
Categories Salad 100+ Pasta Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.
- Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.
- Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 40.8 g, Cholesterol 1.8 mg, Fat 15.6 g, Fiber 5.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 353.7 mg, Sugar 4.5 g
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