Avocado Cucumber Pasta Salad recipe

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Ingredients

1 (16 ounce) package tri-color rotini pasta
2 tomatoes, seeded and diced
2 cucumbers - peeled, seeded, and diced
1 (4 ounce) can sliced black olives
½ cup Italian dressing, or more to taste
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste
1 avocado, diced
1 squeeze lemon juice

Nutrition Info

297.9 calories
carbohydrate: 46.5 g
cholesterol: 4.4 mg
fat: 8 g
fiber: 2.7 g
protein: 9.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 466.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

Recipe Yield

8 servings

Recipe Note

This is the best pasta salad I have had. A friend at work gave me the recipe and I always get compliments whenever I make it.

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