Total Time: 25 minutes
Servings: 4-6
Ingredients:
8 oz bowtie pasta (farfalle)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese (optional, crumbled)
1/4 cup olive oil
2 tbsp lime juice (or lemon juice)
1 tbsp red wine vinegar (optional, for extra tang)
1 tsp garlic powder
Salt and pepper, to taste
1/2 tsp chili flakes (optional, for heat)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).
Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta for the salad. Set aside to drain completely.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, red wine vinegar (if using), garlic powder, salt, pepper, and chili flakes (if using) until fully combined.
Assemble the Salad:
In a large mixing bowl, add the cooled bowtie pasta, diced avocados, cherry tomatoes, red onion, cucumber, and fresh cilantro.
Pour the dressing over the salad and toss gently to combine, making sure the avocado and vegetables are evenly coated with the dressing.
Add Cheese (Optional):
If using feta cheese, sprinkle it over the salad and toss it lightly.
