Greek Avocado Pasta Salad

$- 8 oz whole wheat pasta (such as rotini or fusilli) - 2 ripe avocados, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh dill, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste This simple list of ingredients makes a bright and tasty salad. Whole wheat pasta adds fiber and helps keep you full. Avocados bring creaminess and healthy fats. Cherry tomatoes add a sweet burst of flavor. Cucumbers provide crunch, while red onion gives a mild kick. Kalamata olives add a briny touch, and feta cheese adds a tangy bite. Fresh dill is key for that classic Greek flavor. Olive oil and lemon juice create a light dressing that ties it all together. This salad is not only delicious but also healthy. Each serving contains good fats from avocados and olive oil. Whole wheat pasta adds fiber, which is great for digestion. Feta cheese provides protein, and veggies boost vitamins and minerals. Overall, this dish is a balanced meal that tastes great. Choose ripe avocados for the best flavor. They should feel slightly soft when you press them gently. Look for firm cherry tomatoes that are bright in color. Select cucumbers that are smooth and firm. For red onion, pick ones that are heavy for their size. When buying Kalamata olives, look for ones that are plump and have a rich color. Finally, choose feta cheese that is crumbly and not too dry for the best taste. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz of whole wheat pasta. Stir occasionally and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it with cold water to stop the cooking. This keeps the pasta from getting mushy. While your pasta cooks, focus on the vegetables. Take 2 ripe avocados and dice them into small pieces. Next, chop 1 cucumber into bite-sized cubes. Halve 1 cup of cherry tomatoes. Finally, finely chop 1/2 of a red onion. Make sure everything is ready before you mix the salad. Grab a large mixing bowl. Combine the cooled pasta, diced avocados, halved cherry tomatoes, diced cucumber, chopped red onion, and 1 cup of Kalamata olives. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 2 tablespoons of fresh chopped dill, salt, and pepper. Pour this dressing over the salad. Gently toss everything together to coat the ingredients without mashing the avocados. Finally, sprinkle 1/2 cup of crumbled feta cheese on top and give it a light toss. For the best flavor, chill the salad for 20 minutes before serving. To keep your avocado green, use fresh avocados. Choose ripe ones that yield slightly to pressure. Cut them right before serving. If you have leftovers, sprinkle lemon juice over them. This slows down browning. You can also cover them tightly with plastic wrap. This keeps air out and helps maintain their color. Cook the pasta until it is al dente. This means it should have a slight bite. Follow the package instructions for the best results. After cooking, rinse the pasta under cold water. This stops the cooking process and cools it down fast. Make sure the pasta is dry before mixing it with the other ingredients. Use fresh herbs for more flavor. Dill works great in this salad. You can add more lemon juice for brightness. A pinch of salt brings out the other flavors well. If you want some heat, add a dash of red pepper flakes. Always taste the salad before serving. Adjust the flavors until it is just right for you. Pro Tips Choose Ripe Avocados: Make sure to select avocados that are slightly soft to the touch for the best flavor and creaminess in your salad. Cook Pasta Al Dente: Cooking the pasta just until al dente will prevent it from becoming mushy when mixed with the other ingredients. Fresh Herbs Matter: Always opt for fresh dill rather than dried for a brighter and more aromatic flavor in your salad. Let it Chill: Allowing the salad to chill for at least 20 minutes enhances the flavors as they meld together beautifully. {{image_2}} You can add protein to your Greek avocado pasta salad. Chicken or shrimp works great. If you choose chicken, use cooked and diced chicken breast. For shrimp, use cooked shrimp. Just toss them in with the other ingredients. This makes the salad more filling. It’s perfect for lunch or dinner. If you want a vegan option, skip the feta cheese. Instead, use a vegan feta or leave it out. You can also add chickpeas for protein. They add a nice texture and flavor. Another option is to use nuts like almonds or walnuts. They give a good crunch and healthy fats. You can change the vegetables based on the season. In spring, add peas or asparagus for freshness. In summer, try sweet corn or bell peppers. Fall is great for roasted butternut squash or kale. Each season brings new flavors and colors. Mix and match to keep it exciting! To store leftover Greek avocado pasta salad, place it in an airtight container. This keeps the salad fresh. Make sure to cover it well to prevent air exposure. You can keep it in the fridge for up to three days. To keep your salad tasting fresh, avoid mixing in the dressing until you're ready to eat. The dressing can make the pasta soggy. You can store the salad base and dressing separately. This way, you keep the flavors bright and the texture nice. I do not recommend freezing this salad. The avocado will turn brown and mushy when thawed. Freezing the pasta can also change its texture. If you want to save a portion, store just the pasta and veggies without the dressing or avocado. This allows you to enjoy it fresh later. Yes, you can use any pasta you like. I often choose rotini or fusilli for their shape. They hold the dressing and flavors well. You can try penne, farfalle, or even gluten-free options. Just make sure to cook it until al dente. This keeps the pasta firm and tasty. The Greek avocado pasta salad lasts about 2 days in the fridge. However, the avocados may brown after a while. To help keep it fresh, store it in an airtight container. If you plan to eat it later, add diced avocados just before serving. This keeps everything looking bright and fresh. If you don't have feta cheese, try these alternatives. Crumbled goat cheese works great and adds a tangy taste. For a dairy-free option, use vegan feta or nutritional yeast. These choices keep the salad creamy and flavorful without losing texture. In this post, we explored making a Greek Avocado Pasta Salad. You learned about the best ingredients, cooking tips, and variations to fit your tastes. We covered how to store leftovers and answered common questions. This salad is not just tasty; it’s full of nutrients. Feel free to customize it. Remember, the right ingredients make a big difference. Enjoy your cooking adventure!$

A refreshing and healthy pasta salad featuring avocados, cherry tomatoes, cucumbers, and feta cheese, dressed with olive oil and lemon juice.

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

8 oz whole wheat pasta (such as rotini or fusilli)
2 whole ripe avocados, diced
1 cup cherry tomatoes, halved
1 whole cucumber, diced
0.5 whole red onion, finely chopped
1 cup Kalamata olives, pitted and halved
0.5 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
to taste salt and pepper

Instructions

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool down.
While the pasta is cooking, prepare the vegetables. Dice the avocados, chop the cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a large mixing bowl, combine the cooled pasta, diced avocados, cherry tomatoes, cucumber, red onion, and Kalamata olives.
In a small bowl, whisk together the olive oil, lemon juice, chopped dill, salt, and pepper until emulsified.
Pour the dressing over the pasta and vegetables. Gently toss to combine, making sure the avocados are coated but not mashed.
Sprinkle the crumbled feta cheese over the top and give it a gentle toss to incorporate.
Allow the salad to sit in the refrigerator for about 20 minutes before serving to let the flavors meld together.

Notes

Serve the salad in a large bowl or individual plates. Garnish with extra feta and a sprig of fresh dill for a pop of color. Optionally, sprinkle some additional black pepper on top before serving.

Keyword Greek, healthy, pasta salad, vegetarian