Coriander and Avocado Pasta Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 2 avocado (s)
- 400 g cocktail tomatoes
- 15 g coriander, fresher
- 2 cans corn
- 1 onion (s), red
- 2 cloves garlic
- 1 chilli pepper (s)
- 1 tablespoon honey
- 2 lime (s)
- olive oil
- salt and pepper
- ginger
Print Recipe
Pin Recipe Instructions
- Cut the avocado, red onions and tomatoes into bite-sized pieces.
- Cook the pasta (I personally think Mini-Farfalle is the best, but depending on your taste) according to the instructions on the package and meanwhile first drain the corn from the tins and then fry briefly in a pan with a little olive oil.
- For the dressing, puree the coriander, garlic, honey, olive oil, the juice of the lime and the chilli pepper, which has already been slightly chopped, using a blender. If you like, you can also add a little ginger. Season to taste with pepper and salt. The amount of olive oil varies depending on how much or how little dressing you want.
- Finally, mix everything in a large bowl and you`re done. Is delicious both cold and warm!
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