1/4 cup olive oil
2 tbsp lime juice (or lemon juice)
1 tbsp red wine vinegar (optional, for extra tang)
1 tsp garlic powder
Salt and pepper, to taste
1/2 tsp chili flakes (optional, for heat)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).
Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta for the salad. Set aside to drain completely.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, red wine vinegar (if using), garlic powder, salt, pepper, and chili flakes (if using) until fully combined.
Assemble the Salad:
In a large mixing bowl, add the cooled bowtie pasta, diced avocados, cherry tomatoes, red onion, cucumber, and fresh cilantro.
Pour the dressing over the salad and toss gently to combine, making sure the avocado and vegetables are evenly coated with the dressing.
Add Cheese (Optional):
If using feta cheese, sprinkle it over the salad and toss it lightly.
Serve:
Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Serve immediately or refrigerate for up to an hour before serving for the best flavor.
Notes & Tips:
Avocados: Use ripe avocados that are slightly soft but not mushy. Be gentle when tossing them to prevent them from mashing. You can also drizzle a bit of lime or lemon juice on the avocado before adding it to the salad to prevent browning.
Pasta: Bowtie pasta (farfalle) is great for this salad because it holds the dressing well, but you can use any other type of pasta you prefer, such as penne, rotini, or fusilli.
Serving Tip: This salad is best served immediately after it’s assembled. If you want to make it ahead of time, keep the dressing separate and toss everything together just before serving. This will help prevent the avocado from getting mushy and keep the pasta from absorbing all the dressing.
Make it Vegetarian: The recipe is already vegetarian, but for a heartier version, you can add some chickpeas, black beans, or grilled chicken for extra protein.
Herb Variations: If you don’t have cilantro or aren’t a fan, you can substitute with fresh basil or parsley for a different flavor.
Cheese Options: If you prefer, you can substitute feta with goat cheese, mozzarella balls, or parmesan. Fresh mozzarella works particularly well if you’re looking for a creamy texture.
Customizing: Add or substitute any veggies you like, such as bell peppers, olives, or corn. You can also add some spinach or arugula for extra greens.
Chilling: This pasta salad can be stored in the fridge for up to 1-2 days, but if you’re preparing it in advance, try not to dress it too early, as the avocado can become mushy over time.
Vegan Version: For a vegan version, omit the feta cheese, or replace it with a vegan cheese alternative. You can also add a tablespoon of nut-based cream cheese for added richness.
