This pasta salad is unique because the base of the salad, the sauce itself, is avocados. That’s right… creamy delicious avocado sauce. This salad is perfect as a side dish at a dinner party or as a pre-prepped meal to bring for lunch.
What makes avocados so great is not only their taste but also their nutritional value. Avocados are a great source of vitamin B6, vitamin E, vitamin C, potassium, and fiber. They are considered a good source of heart healthy fat and are recommended to those who have heart problems. Who knew?
The only downside to this magical fruit is its short life expectancy outside its shell. Once you peel these bad boys you have a maximum of 24 hours to consume them before they turn brown beyond recognition. So what this means for your delicious pasta is to be sure you are ready to eat it all that day and have any leftovers for lunch. Don’t worry, eating this entire salad in one day won’t be too difficult because it is delicious.
Avocado Pasta Salad
8 oz of Rice Noodles (Pad Thai Style)
1 medium sized carrot
1 medium sized cucumber
1 cup cherry tomatoes
2 medium sized avocados
1 tablespoon of lemon juice
Salt & Pepper to taste
First things first, start boiling a large pot of water. Please, for the love of god, don’t get too excited and add your rice noodles to the pot before the water is at a roaring boil. Rice noodles will not cook right if the heat is not correct and also if they don’t have enough space in the pot. You’ll either end up with hard spots in the noodles or they will all be wet play-doh. No one wants that.
Once your water is boiling well add in those noods and cook them for five minutes, stirring regularly. Test one to be sure they are cooked thoroughly. If not, leave them in for another minute or two. Once the noodles are done cooking, strain them in a colander and leave them in the sink to cool.
While that is cooling, chop up your tomatoes, carrots, and cucumbers. We cut ours up into about 1/4’’ by 1/4’’ squares. About. Once you’re done cutting all those guys up, mix them in a large salad bowl.
Now for the best part, the part that has to do with the avocado. Take your two avocados, peel them, and pit them. Cut those yummy guys in half and put them in a food processor with the lemon juice. Pulverize everything together until it is a smooth texture.
Once that’s done and your noodles are at room temperature, add the noodles to the top of your vegetables in the salad bowl. Pour your avocado sauce over the noodles. Use a rubber scraper to get all of that avocado goodness out of the food processor. After that is done, use a spatula and a fork to mix the contents of the salad bowl. If your noodles are too long use the spatula to break them in half.
After all is well mixed, serve with salt and pepper to taste. Enjoy the best pasta salad you’ve ever had and store any leftovers in the fridge for the next day.
Post, Photo, and Recipe by Kylie Torres.