This is what we call a “kitchen sink” recipe. Easily adaptable, any leftover veggies and protein left over in your fridge can be used instead!
Ingredients
8 oz bowtie pasta (we like farfalle)
2 ripe avocados, diced
1 can of tuna, drained
1 cup cherry tomatoes, halved
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/2 cup corn, fresh or frozen (thawed)
2 stalks of celery, chopped
1/2 green (or other sweet) peppers, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh cilantro, chopped
2 Tbsp Persian Lime Olive Oil
Salt and pepper to taste
Directions
Cook pasta according to package instructions. Let cool to room temperature or run under cold water for 2 minutes.
In a large bowl combine cooled pasta, avocados, tuna, cherry tomatoes, onions, cucumber, corn, celery, green peppers and cilantro. Toss lightly
In a separate bowl whisk together Jalapeño Balsamic, Persian Lime Olive Oil, salt and pepper until emulsified. (If it doesn’t thicken, add a little bit more Persian Lime Olive Oil)
Pour dressing over pasta salad and toss lightly.
Allow 30 minutes in the refrigerator for all the flavours to combine.
Serve topped with fresh cilantro.
