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avocado dill pasta salad in bowl
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5 from 1 vote

Avocado Dill Pasta Salad

Course Salad
Keyword avocado, cucumber, dill, pasta salad
Prep Time 30 minutes
Cooling 30 minutes
Total Time 1 hour
Servings 6 people
Author Planted and Picked

Ingredients

  • ½ cup red onion, diced finely
  • cups cucumber, quartered and sliced
  • cups grape or cherry tomatoes, halved
  • 300 g rigatoni, dry

Dressing

  • 2 avocados
  • 3 tbsp white wine vinegar
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp garlic, minced
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp red pepper flakes
  • 1 cup fresh dill, plucked from the main stock

Instructions

  • Bring a pot of salted water to a boil and cook the pasta according to the product directions, drain and cool in the refrigerator for a minimum of 30 minutes.
  • While the pasta is cooking, cut avocados in half lengthwise, remove the pits and scoop the fruit out and place in a blender.
  • Mince the garlic and place in a small bowl with the freshly squeezed lemon juice to mellow the garlic. Leave for approximatey 10 minutes while preparing the remainder of the ingredients.
  • Add the wine vinegar, Dijon mustard, sea salt and pepper to the blender.
  • Chop the fresh dill and place half of it in the blender, reserving the other half.
  • Add the lemon juice and minced garlic to the blender and blend to a creamy consistency.
  • Remove the dressing from the blender, fold in the red pepper flakes and reserved dill and chill in the refrigerator for a minimum of 30 minutes. You can also make both the pasta and the dressing a day ahead and mix and dress the salad the following day.
  • While the pasta and dressing are chilling, prepare the red onion, cucumber and tomatoes.
  • Add the red onion, cucumber, tomatoes and pasta to a mixing bowl and dress with approximately ⅔ cup of the dressing. The amount of dressing is always a personal choice, so add more or less, according to your taste. The recipe yields about 1½ cups of dressing and, so, there will be extra to keep in the fridge for dipping your fresh veg in as a snack!
  • Garnish with additional fresh dill and red pepper flakes (optional)