Ingredients
- A pack of colorful tri-color rotini pasta, weighing 16 ounces
- 2 diced and deseeded tomatoes
- 2 peeled, deseeded, and diced cucumbers
- A can of sliced black olives, weighing 4 ounces
- ½ cup of zesty Italian dressing, or adjust to your liking
- ½ cup of grated Parmesan cheese for that cheesy goodness
- A pinch of salt and a sprinkle of ground black pepper, season to your taste
- 1 diced avocado for a creamy touch
- A drizzle of lemon juice for that refreshing citrus kick
Step 1
Start by bringing a generously salted large pot of water to a lively boil. Add the rotini pasta and cook it until it reaches that perfect balance of tenderness and firmness, which should take around 8 minutes. Once ready, drain the pasta and allow it to cool for a relaxing 10 to 15 minutes.
Step 2
Next, in a spacious bowl, combine the cooled rotini pasta with juicy tomatoes, crisp cucumbers, flavorful olives, zesty Italian dressing, grated Parmesan cheese, a sprinkle of salt, and a dash of pepper. Let this delightful medley chill in the refrigerator for about an hour to allow the flavors to harmonize beautifully.
Step 3
In a separate bowl, gently toss some creamy avocado chunks with a splash of lemon juice. Just before serving, mix this refreshing avocado blend into the pasta salad for an extra burst of freshness and creaminess. Enjoy this vibrant and delicious dish with your loved ones!
Extra Tips & Suggestions
- 1. Keep your avocado fresh by storing it in a paper bag with a banana or apple to help ripen it evenly.
- 2. Store your cucumbers in the crisper drawer of your refrigerator to keep them crisp and fresh.
- 3. To prevent your pasta from sticking together, toss it with a drizzle of olive oil after cooking and let it cool before adding it to the salad.
