Nicole MacPherson: Meatless Mummy Con Carne


Amazing Avocado Pasta Salad Recipe


Maybe it's part of my master plan to get really shiny hair, or maybe it's just because avocados are deliciously full of nutrients; either way, I cannot seem to get enough of that creamy green superfood these days. This avocado pasta salad has just the right amount of zing from the lemon and rich flavour from the tomatoes, not to mention the wonderful creaminess from the avocado! Oh, avocados, how I love you.

We are coming into that wonderful time of year when we all want to dine alfresco and to leave our ovens off. Barbeques, picnics, casual meals with friends; it's what this season is all about! If you're looking for a side dish for your next backyard barbeque, look no further. This pasta salad is so easy to throw together, it feeds a crowd, and there's no oven required! Now that's what I call a perfect summertime dish.


1-350 gram package fusilli noodles
1 ripe avocado
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried chives, or 1 tablespoon fresh chives
2 tablespoons olive oil
1/2 cup oil-packed sun-dried tomato, drained and sliced
2 cups cherry tomatoes, halved


  Prepare fusilli according to package directions. Drain and rinse with cold water.

  In a food processor, blend together avocado, lemon juice, garlic powder, onion powder, chives, and olive oil. Thin with 1 tablespoon of water if needed.

  Toss fusilli with the cherry tomatoes, sun-dried tomatoes, and avocado dressing.

  Serve and enjoy!

Yield: 6-8 side servings

Want more hearty salad recipes to take to your next potluck? Try my Dill-icious Pasta Salad, my Freekeh Greek-eh Salad, or my Fiesta Quinoa Salad.