Avocado and Pasta Salad

Prep: 10 minutes Cook: 10 minutes


This delicious and simple salad was served several times on the luncheon salad bar during our July 2010 Costa Rica Adventure trip. The success of this dish really depends on the freshness of the avocados and tomatoes you use, making summer the perfect time of year to enjoy this salad. Add an assortment of other vegetables and herbs as they are available from your garden. This is a higher fat salad because of the avocado, so adding more vegetables will increase the amount of servings and accordingly reduce the amount of fat per serving.


  • 3 cups dried whole wheat or brown rice pasta (medium shells work well)
  • 2-3 cloves fresh garlic, pressed
  • 2-3 medium, ripe tomatoes, chopped
  • 2 medium avocados, peeled and chopped
  • juice of one lime
  • salt and pepper to taste


Cook the pasta to al dente. When pasta is done rinse with cold water. Combine all fresh ingredients in a large bowl and add salt and pepper. Add pasta and stir well.

Hints: Slivers of fresh basil are a fresh tasting addition to this salad. Thin slices of fresh zucchini and/or cucumbers may also be added.