|Creamy avocado pasta salad|
Oh, just stop it. Yes, really.
You like it in salads, right? And on burgers and sandwiches? And guacamole?
So I say, why not as a cold pasta salad?
Why not indeed.
This recipe couldn't be easier. (Really, it couldn't.) I made it for dinner but I'm sure I'll be whipping it up a lot as a quick lunch as the weather gets warmer.
Additionally, this is the perfect application for your mini food processor, as it's a small amount of ingredients that go a long way. One avocado yielded enough "sauce" for a 13.5-ounce box of whole wheat elbows. If you like your sauces very creamy, drop that down to about 10 ounces instead.
You seriously have no excuse not to try this.
Unless you don't like avocados. Which would make it highly unlikely that you're reading this post, right?
Speaking of avocados, do you remember sprouting avocado pits as a kid or doing it with your kids? You know, jab three toothpicks into it and set it, tip submerged, into a glass of water to watch the roots sprout? I did it about 10 years ago and was very excited to plant it and grow my own avocado tree.
Oooh, I had big plans for my avocado haul. Big plans. Never-buying-another-avocado-from-The-Man plans.
It grew nicely. Once I had it to a lovely houseplant size, I read up on avocado growth habits...
...aaaaaaaaaand discovered that my houseplant was just that, a houseplant, and would never produce a single avocado. Craptacular.
But never-you-mind my plant drama: I see a lovely avocado pasta Saturday lunch in your future.
Creamy Avocado Pasta Salad (adapted slightly from Noriko Burky)
Whole wheat pasta, small shape of your choice
1 ripe avocado, peeled and coarsely chopped
1/3 cup coarsely chopped cilantro
1 tablespoon lime juice
2 tablespoons mayonnaise
1-2 cloves chopped garlic
salt and pepper
Cook pasta according to package directions. Rinse in cool water and set aside.
In a food processor, whirl together the avocado, cilantro, lime juice, mayonnaise and garlic until smooth (add a little water if it's too thick for your taste). Season to taste with salt and pepper.
Combine the cool pasta and the avocado sauce in a bowl and stir to coat. Serve garnished with chopped tomatoes.