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Protein boost: Add grilled shrimp, chickpeas, or diced chicken for a more substantial meal.
Spice it up: Mix in diced jalapeños or a dash of hot sauce for some heat.
Dairy-free: Skip the Parmesan or replace it with nutritional yeast for a cheesy flavor without dairy.
Extra crunch: Toss in toasted pine nuts, sunflower seeds, or chopped walnuts.
Herb swap: Try cilantro, parsley, or dill instead of basil for different flavor profiles.
FAQ:
Q: Can I use frozen pasta for this salad?
A: It’s best to use freshly cooked pasta for the best texture. Frozen pasta can become mushy once thawed and mixed with the dressing.
Q: How do I keep the avocado from turning brown?
A: The lemon juice in the dressing helps prevent browning. Also, storing the salad airtight and consuming it within 2 days keeps it fresh.
Q: Can I prepare this salad in advance?
A: Yes, but for best results, prepare the avocado dressing fresh and toss it with the pasta and veggies right before serving. If needed, mix everything up to a day ahead and refrigerate.
Q: What pasta shape works best?
A: Short, sturdy pasta like fusilli, rotini, or penne hold the creamy dressing well and create a nice bite.
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