Ingredients
- 12 ounces pasta (penne or fusilli work wonderfully)
- 2 ripe avocados, peeled and pitted
- 1/4 cup fresh lime juice
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
Feel free to substitute Greek yogurt for sour cream if you prefer a tangier dressing, and for a dairy-free version, you can skip the feta cheese.
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a blender or food processor, combine the avocados, lime juice, sour cream (or Greek yogurt), olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, red onion, and cilantro.
- Pour the avocado dressing over the pasta mixture and toss gently to combine, ensuring every piece is coated.
- If using, sprinkle the crumbled feta cheese on top before serving.
Remember, it’s all about balance and taste, so feel free to adjust the lime juice or salt to suit your preference. My abuela always said, “Taste as you go!” and I find that advice invaluable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International