Ingredients
- 1 (16 ounce) package tri-color rotini pasta
- 2 tomatoes, seeded and diced
- 2 cucumbers - peeled, seeded, and diced
- 1 (4 ounce) can sliced black olives
- ½ cup Italian dressing, or more to taste
- ½ cup shredded Parmesan cheese
- 1 pinch salt and ground black pepper to taste
- 1 avocado, diced
- 1 squeeze lemon juice
Reasons You'll Love It
This dish combines creamy avocado with refreshing cucumber for a light and healthy meal. It’s quick to prepare and full of fresh flavors that feel perfect for warm days. Plus, it’s packed with nutrients and healthy fats.
Helpful Kitchen Tips
- Use ripe avocados for a smooth and creamy texture.
- Salt the cucumber lightly to draw out excess water before mixing.
- Toss the pasta while it’s still warm to help the dressing coat evenly.
- Salt the cucumber lightly to draw out excess water before mixing.
- Toss the pasta while it’s still warm to help the dressing coat evenly.
Step 1
Bring a large pot of salted water to a boil. Cook the rotini until it’s tender but still has a bit of bite, about 8 minutes. Drain the pasta and let it cool for 10 to 15 minutes.
Step 2
In a big bowl, combine the cooled pasta with the tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, and a pinch of salt and pepper. Give everything a good mix, then pop it in the fridge for about an hour so the flavors can meld together.
Step 3
Right before serving, toss the avocado with some lemon juice to keep it fresh and mix it gently into the pasta salad. Enjoy!
Serving Ideas For Family Meals
Serve chilled or at room temperature for the best taste. It pairs well with grilled chicken or fish for added protein. Garnish with fresh herbs like basil or dill to enhance the flavors.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. To prevent browning, add a little lemon juice and cover the surface tightly with plastic wrap. Stir gently before serving again.
