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In a large bowl, combine the cooked and cooled pasta with sliced avocado, tomatoes, corn, red onion, and herbs.
Gently toss to mix without mashing the avocado.
Season with salt, pepper, and a drizzle of olive oil or lemon juice if desired.
Serve immediately or refrigerate until ready to eat.
Serving and storage tips:
Best served chilled or at room temperature.
Store leftovers in an airtight container in the fridge for up to 2 days.
Add the avocado just before serving to prevent browning.
Variations:
Add grilled chicken or shrimp for extra protein.
Use basil instead of parsley for a Mediterranean twist.
Mix in feta cheese or olives for more flavor depth.
FAQ:
Can I make this ahead of time?
Yes, but add the avocado just before serving to keep it fresh.
Can I use gluten-free pasta?
Absolutely. Any type of pasta works well with this recipe.
What dressing goes best with this salad?
A simple lemon-olive oil dressing or a creamy yogurt-lime dressing works wonderfully.
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