Time 1h38m Yield 8 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes. Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour. Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.
Time 30m Yield 10 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.
Time 8h30m Yield 6 Number Of Ingredients 9 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat. Rinse pasta under cool water and drain; transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes; stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend. Cook the pasta. Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats. Enjoy!
More about “avocado pasta salad recipes”
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions until al dente. Remove the cooked pasta,drain while running under cold water. Place pasta in a bowl and toss the pasta with 1/4 cup of olive oil. Chill the pasta in the refrigerator while preparing the other ingredients. Peel and cut one avocado in half lengthwise and remove the pit. Mince the jalapeno pepper and garlic cloves. Chop the parsley and cilantro. To make the dressing for the salad, combine the halved avocado, half of the chopped parsley, half of the cilantro, the lime juice, jalapeno, garlic, and salt in a food processor or blender. Blend until all ingredients are well mixed and add the 1 cup of olive oil in a steady stream until the mixture is creamy (resembling mayonnaise in consistency). If the dressing is too thick, add a little water to the blender to loosen it up. Set the dressing aside while you prepare the other ingredients. Peel 4 of the avocados, halve them, and remove the pits, and dice (I prefer larger chunks, so cut them to the size that you prefer). Dice the tomatoes and red onions. In a large bowl, combine the chilled pasta, diced avocados, tomatoes, onion, and remaining parsley and cilantro. Mix until well combined. Fold in the avocado dressing and mix well until all of the pasta mixture is well coated. Serve immediately and enjoy!
