Avocado and Pasta Salad With Cilantro |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Served as one of a variety of salads or alone, this tasty salad is sure to please. The dressing is fairly sharp, yet tastes wonderfully fresh. From vegetarian and vegetable cooking by Christine Ingram. Ingredients:
3 1/4 cups fish stock or 3 1/4 cups vegetable stock |
1 1/4 cups pasta shells or 1 1/4 cups bow tie pasta |
4 stalks celery, finely chopped |
2 avocados, chopped |
1 garlic clove, peeled and chopped |
1 tablespoon finely chopped fresh cilantro, plus some whole leaves for garnish |
1 cup grated aged cheddar cheese |
2/3 cup extra virgin olive oil |
1 tablespoon cider vinegar |
2 tablespoons lemon juice |
1 grated lemon, rind of |
1 teaspoon french mustard |
1 tablespoon chopped fresh cilantro |
salt and pepper |
Directions:
1. Bring the stock to a boil, add pasta and simmer for about 10 minutes until just cooked. Drain and cool under cold running water.
2. Mix the celery, avocados, garlic and chopped cilantro in a bowl and add the cooled pasta. Sprinkle with the grated cheese.
3. To make the dressing, place all the ingredients in a food proccessor and proccess until the cilantro is finely chopped. Pour over the salad and toss before serving. Garnish with cilantro.
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