Avocado and Artichoke Pasta Salad Recipe


This Avocado and Artichoke Pasta Salad recipe is a perfect pairing with a little squeeze of lime and a dash of cilantro that brings that perfect balance of creamy and zingy in a pasta salad side dish. It’s perfect with any picnic or outdoor grilling event!

Avocado and Artichoke Pasta Salad Recipe
Serves 10
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  1. 2 cups uncooked spiral pasta
  2. 1 can water-packed artichoke hearts, drained and coarsely chopped
  3. 2 tomatoes (plum), seeded and chopped
  4. 1 medium ripe avocado, peeled and cubed
  5. 1/4 cup grated Romano cheese
  1. 1/4 cup canola oil
  2. 2 tablespoons lime juice
  3. 1 tablespoon minced fresh cilantro
  4. 1 1/2 teaspoon grated lime zest
  5. 1/2 teaspoon kosher salt
  6. 1/2 teaspoon fresh ground pepper
  1. Cook the pasta at a rapid boil for about 8 minutes or until tender. Drain; rinse with cold water.
  2. In a large mixing bowl, combine the pasta, artichoke hearts, tomatoes, avocado and cheese.
  3. In a smaller bowl, whisk the dressing ingredients together. Pour the dressing over the pasta mixture; toss gently to combine.
  4. Refrigerate, covered for at least an hour.
Adapted from Food & Wine
Adapted from Food & Wine
Kitchen Kneads https://www.kitchenkneads.com/