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Leftover cooked fusilli pasta from last night's dinner? Makes a great fusilli pasta salad for lunch with tomatoes, basil and avocado!

Fusilli Avocado Pasta Salad

A great fusilli pasta salad for lunch with tomatoes, basil and avocado!
Course Lunch, Salad
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 681 kcal

Ingredients

  • 7 oz fusilli pasta (200 g), cooked
  • 3 oz canned sweet corn (85 g), drained weight
  • 2 handfuls fresh basil
  • ½ ripe avocado
  • 7 cherry tomatoes
  • ½ tsp dried herbs
  • 3 tbsp olive oil
  • garlic powder
  • pepper
  • salt

Instructions

  1. Transfer the drained sweet corn to a large mixing bowl. Slice the cherry tomatoes in half and then add them to the corn.

    Leftover cooked fusilli pasta from last night's dinner? Makes a great fusilli pasta salad for lunch with tomatoes, basil and avocado!
  2. Chop the avocado into little bits. Also chop the fresh basil up finely. Add both to the bowl.

    Leftover cooked fusilli pasta from last night's dinner? Makes a great fusilli pasta salad for lunch with tomatoes, basil and avocado!
  3. Add the cooked fusilli pasta. Stir the pasta salad gently now. Season with the dried herbs and add a pinch of pepper, salt and garlic powder. Then drizzle with the olive oil.

    Leftover cooked fusilli pasta from last night's dinner? Makes a great fusilli pasta salad for lunch with tomatoes, basil and avocado!
  4. Stir the salad again and check the seasoning. Add extra olive oil, pepper, salt or garlic powder to taste if necessary. Divide the pasta salad over large bowls and serve cold.
    Leftover cooked fusilli pasta from last night's dinner? Makes a great fusilli pasta salad for lunch with tomatoes, basil and avocado!