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Recipes

Avocado Pasta Salad

SERVES
4
COOK TIME
10
PREP TIME
15
DIFFICULTY
Easy
Print
Ingredients
  • 500g cassarecce pasta
  • 2 cup peas
  • 2 bunches asparagus, chopped
  • 1/2 cup smoked almonds, roughly chopped
  • 1/4 cup mint leaves
  • 2 spring onions, thinly sliced
  • 100g crumbled goats feta
  • salt flakes and freshly ground black pepper
Dressing
  • 1 avocado, deseeded and peeled
  • 1 clove garlic, crushed
  • 1 tablespoon mint, chopped
  • 2 tablespoons lemon juice
  • 2 spring onions, chopped
  • salt flakes and freshly ground black pepper
Method
  1. Cook pasta following pack instructions. Drain and refresh under cold water. Set aside until required.
  2. For the dressing, place avocado, garlic, mint, lemon juice, spring onions, salt and pepper together in a food processor, blending until smooth. Place in a bowl until required.
  3. To serve, place cooked pasta in a large bowl with avocado dressing, stirring gently until pasta is well coated. Add peas, asparagus, almonds, mint, spring onions, feta, salt and pepper, tossing to combine.

Avocado Pasta Salad

SERVES
4
COOK TIME
10
PREP TIME
15
DIFFICULTY
Easy
Tags -
Collections Family, Special occasion, Spring, Summer
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Ingredients
  • 500g cassarecce pasta
  • 2 cup peas
  • 2 bunches asparagus, chopped
  • 1/2 cup smoked almonds, roughly chopped
  • 1/4 cup mint leaves
  • 2 spring onions, thinly sliced
  • 100g crumbled goats feta
  • salt flakes and freshly ground black pepper
Dressing
  • 1 avocado, deseeded and peeled
  • 1 clove garlic, crushed
  • 1 tablespoon mint, chopped
  • 2 tablespoons lemon juice
  • 2 spring onions, chopped
  • salt flakes and freshly ground black pepper
Method
  1. Cook pasta following pack instructions. Drain and refresh under cold water. Set aside until required.
  2. For the dressing, place avocado, garlic, mint, lemon juice, spring onions, salt and pepper together in a food processor, blending until smooth. Place in a bowl until required.
  3. To serve, place cooked pasta in a large bowl with avocado dressing, stirring gently until pasta is well coated. Add peas, asparagus, almonds, mint, spring onions, feta, salt and pepper, tossing to combine.