Now that I have a gluten-free pasta brand that I’m head over heals in love with, I’m making all kinds of pasta salads this summer. This recipe includes the fresh flavors of lemon, avocado, and broccoli for a crisp cold salad that can be lunch or dinner:
This recipe also highlights another new-to-me ingredient that I received from my friends over at NOW Foods: avocado oil! The brand is called Ellyndale and it’s a line of organic, non-GMO, natural products.
You don’t need a lot of oil for this recipe, but it sure helps the pasta keep from sticking together and enhances the lovely flavor of avo, plus helps make the broccoli go down, ha ha. Here’s the printable recipe:
- Cook the pasta according to the directions on the package. Drain and rinse and pour into a large mixing bowl. Toss with avocado oil to prevent sticking.
- Add the cubed avocado, lemon zest, lemon juice, and steamed broccoli florets, and stir well to combine. Serve at room temperature or cold.
Disclosure: while I was sent some of the items featured in this post, all opinions are my own.
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