I absolutely love avocado. I eat it with everything: eggs, chips, on sandwiches, straight out of the skin…it just tastes so good! I came across this Avocado Pasta Salad from Adam J. Holland, who we follow avidly on Google +. Not only is he hilarious, but he is an amazing chef! If you love avocado, you are sure to love this pasta. It’s the perfect side dish to bring to a summer barbecue, or you could add a little meat to make it a great main dish. Enjoy!
Avocado Pasta Salad
1 lb pasta, cooked al dente (I used Penne)
1 cup mayonnaise
1/2 cup sour cream
1 small bunch cilantro (I didn’t even use all of the bunch)
1 medium avocado
1 small onion
1 banana pepper (it originally calls for 1 serrano pepper, seeded)
Juice of 1 lime
1 cup cherry tomatoes, chopped
1/2 cup black olives, sliced
Seasoned salt, to taste
Blend mayonnaise, sour cream, cilantro, avocado, onion, pepper, and lime juice. Combine all but about 1/2 cup of the dressing with cooled pasta. Top with tomatoes and olives. Cover and refrigerate for at least 2-3 hours. Fold tomatoes and olives into cooled salad. Top with reserve dressing and season as desired.
Recipe from: The Unorthodox Epicure
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