Avocado Dill Pasta Salad
Servings 6 people
Ingredients
- ½ cup red onion, diced finely
- 1½ cups cucumber, quartered and sliced
- 1½ 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)
