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Avocado pasta salad with tomatoes and feta cheese or queso fresco
Recipe for a refreshing avocado pasta salad with tomatoes, feta cheese or queso fresco,red onions, basil, olive oil, lemon, and salt/pepper.
Course
Salad, Side Dish
Cuisine
American, International, Latin fusion
Keyword
Avocado, Easy and quick, Feta cheese, Pasta salad, Queso fresco, Tomato
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Cooling down time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Ingredients
1
lb
pack of short pasta
450-500grams – I used penne rigate, would also work well with macaroni or shells
12
ounces
of tomatoes
chopped - or halved if using cherry tomatoes
½
red onion
diced
2
avocados
pits removed and peeled, diced
½-1
lemon
juiced
4
ounces
of feta cheese or queso fresco
crumbled – add more to taste
1/4
cup
of basil leaves, whole or chopped
– can also use whole basilparsley/dill/cilantro
4
tablespoons
of olive oil
add more to taste
Salt and pepper to taste
Instructions
Cook the pastas according to the package instructions in a large pot of salted water.
Drain the pasta and let it cool down.
Drizzle the lemon juice on the diced avocados and on the diced red onions. You can also drizzle a little bit of olive oil on the avocado.
Place all the ingredients in a large bowl and mix well. Taste and adjust salt/pepper if needed.
Serve immediately.
If you want to make it ahead of time you can mix all the ingredients except the avocado and add it right before serving