Avocado Pasta Salad
I love pasta salad!!! Bring a pasta salad anywhere and you will be loved. Serious. This pasta salad uses avocado in the dressing. It was kinda weird, but came out great. Actually, I once said that avocado is a terrible combo with pasta. I mentioned that last year when I did a whole week dedicated to pasta salad! Check it out for this holiday weekend, there is 10 plus pasta salad recipes over there!
Israeli cous cous is extra large.
The dressing started with lots of lime, cilantro, and jalapenos in a food processor.
It ended with a bit of red wine vinegar, 2 avocados, and some olive oil.
So good.
People will be weirded out if you bring this pasta salad to their party. But it is tasty! Make sure to check out pasta salad week, there is some really good stuff there!
The pasta was israli cous cous with tomatoes and scallions
The dressing was 2 jalapenos, a handful of cilantro, a clove of garlic, juice of 3 juicy limes, glug of red wine vinegar, salt, pepper, 2 avocados, and about 1/4 cup of olive oil.
I love pasta salad, too! I never thought about making an avocado dressing, brilliant! 🙂
Jenn
This looks delicious. I have some whole wheat Israeli Couscous that would be perfect for something like this. My only concern would be if any leftovers would keep. Did you have any leftover and did the dressing discolor? I was thinking that with the vinegar and lime juice it would be safe, but even with lot of lime juice in guac, it discolors to such an unappetizing hue of green/grey!
Amy – I sealed mine up good and it looked nice and green when I ate it 2 days later. Don’t think it would have lasted any longer though.
I’ll be making this tomorrow! As far as discoloring, store leftovers with an avocado seed. Works like a charm with guac anyway
We made this for dinner last night and it was SO yummy! We added some feta and used red onions instead of scallions. Definitely a keeper! Thanks for sharing!
Tried this last night. I halved the recipe for everything except the jalapeno. It was GREAT. Maybe a little too spicy, so next time I’ll tone down the jalapeno too. Keep it up!