Pasta Salad w/ Blue Cheese, Lemon, & Avocado
This Avocado Pasta Salad consists of blue cheese, freshly squeezed lemon juice, tomatoes, avocado, and a dash of salt and pepper. Although pasta salad is a great recipe to mix and match your own favorite ingredients or what you have lying around to make your own.
Equipment
- Large Pot
- Stovetop
Ingredients
- 1 lbs. pasta (shape of choice, I used fusilli)
- 1 tomato diced
- 1 lemon juiced
- splash olive oil
- dash salt
- dash pepper
- 1 avocado diced
- 6 oz. blue cheese crumbled
Instructions
Cook Pasta
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- You can also make the pasta ahead of time. The salmon will need to rest and the pasta will need to chill before serving. Although the exact order that you do that in can vary!
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until al dente.
- Remove from heat and chill in the refrigerator.
Assemble Salad
- Mix together pasta, produce, a splash of olive oil and lemon juice, and a dash of salt and pepper.Exactly how much olive oil and lemon juice you use is a personal preference. You're just looking for a light coating on the pasta to keep everything from sticking together and add just a little bit of flavor. I tend to eyeball it because the exact amount will vary depending on how cooked the pasta is and how much produce you add in.
- Serve immediately or chill in the refrigerator. Pasta salad is a great dish to make ahead of time. Just make sure to add the avocado and cheese right before serving. They don't sit quite as well coated in olive oil and is best served fresh!