Fusili Pasta Salad With Avocado Dressing

  • Difficulty: Ultra Basic
  • 10 minutes
  • 2 servings

Quickly put together a pasta salad, which is not just a simple salad, but a symphony of textures and flavors. And you only need 10 minutes to do it. It’s al dente fusilli seconded by mildly crispy bell peppers and mixed with juicy cherry tomatoes. Enrich it with sharp coconut milk and avocado dressing.

Ingredients Needed for Fusili Pasta Salad With Avocado Dressing

1 teaspoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons of lemon juice
⅓ cup coconut milk
½ avocado
1 teaspoon mustard
salt
pepper
1 cup cooked fusilli
½ medium yellow bell pepper, cut into sticks
½ cup cooked baby carrots
1 small cucumber, diced
3 ounces of yellow cherry tomatoes, wedged
3 ounces of red cherry tomatoes, wedged
0.5 medium orange bell pepper, cut into sticks
1 small red onion, sliced

How to Cook Fusili Pasta Salad With Avocado Dressing

  1. Add the vinegar, olive oil, lemon juice, coconut milk, avocado, and mustard to a blender.
  2. Season with salt and pepper, then blend until smooth. Set aside.
  3. Add the cooked fusilli, yellow and orange bell pepper sticks, baby carrots, cucumber, yellow and red cherry tomatoes, and red onion to a bowl.
  4. Add the avocado dressing and mix until even using two spatulas.

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