Avocado And Four Bean Pasta Salad Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the cooked pasta, drained and rinsed beans, diced avocado, cherry tomatoes, red onion, and chopped fresh herbs.
• STEP 3.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the vinaigrette dressing.
• STEP 4.Pour the dressing over the pasta salad and toss gently to coat all the ingredients.
• STEP 5.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with additional fresh herbs, if desired.

Cooking Tips

• To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad.
• Feel free to add other vegetables like cucumber, bell peppers, or corn for extra crunch and flavor.
• You can use any combination of beans you like, such as kidney beans, black beans, chickpeas, or cannellini beans.
• For a creamier dressing, you can add a tablespoon of Greek yogurt or mayonnaise to the vinaigrette.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve the salad chilled as a side dish or as a light lunch.
• This salad pairs well with grilled chicken or fish for a complete meal.