One of my favorite things about living in California is the abundance of avocados. They are everywhere. And I want to eat all of them. All the time.
This pasta salad satisfies all avocado cravings, and it's one of my favorite go-to meals. creamy, avocado-ey, yummmmmm.
Next time you are in the mood for avocado, you should make this recipe. You won't be disappointed. One word of caution, though: You will be tempted to eat all of the avocado cream sauce before putting it on your pasta. Don't. Your pasta will be sad and lonely if you do.
Recipe adapted from Noriko Burky.
3/4 box dry short pasta of your choice (I used campanelle but shells and bow ties work well, too)
1 ripe avocado
handful of cilantro, roughly chopped
1 bell pepper (yellow, orange or red), chopped
handful of grape tomatoes, cut in half
1 1/2 tbsp lime juice
3 tbsp mayonnaise (substitue veganaise and it's just as delicious and 100% vegan!)
1/2 tsp garlic powder
salt & pepper
1. Fill large pot with water. Add salt and chopped bell peppers. Bring to boil and add pasta; cook pasta according to the package instructions. Drain well, set aside to cool.
2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic powder. Blend it until it’s creamy. Add salt and pepper to taste. Cover it with plastic wrap and chill it in a refrigerator if you have time.
3. Transfer the avocado sauce to a medium sized bowl. Add the cooked peppers and pasta and chopped tomatos. Toss until coated.
4. Dig in!
(photography by Meredith McClarty)