Ingredients
- 2 cups of pasta (rotini or penne)
- 1 cup fresh herbs (basil and parsley)
- 2 cups baby spinach or arugula
- 1 cup sautéed mushrooms (button or cremini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced
- 1 avocado, mashed
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- Lemon juice to taste
Instructions
- Boil water and add a pinch of salt. Cook your pasta according to the package instructions until al dente. Drain and rinse under cold water.
- In a skillet, heat olive oil. Add sliced mushrooms, sprinkle with salt, and sauté until golden brown.
- In a bowl, combine fresh herbs, garlic, avocado, olive oil, and vinegar. Blend until smooth. Adjust seasoning with salt, pepper, and lemon juice.
- In a large mixing bowl, add the cooled pasta, sautéed mushrooms, chopped vegetables, and creamy dressing. Toss gently until everything is coated.
- Let the salad chill for about 30 minutes in the refrigerator before serving.
Notes
Add toasted nuts or seeds for extra crunch. Save a bit of pasta water to loosen the dressing if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian