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Fusilli Avocado Pasta Salad
A great fusilli pasta salad for lunch with tomatoes, basil and avocado!
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
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Transfer the drained sweet corn to a large mixing bowl. Slice the cherry tomatoes in half and then add them to the corn.
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Chop the avocado into little bits. Also chop the fresh basil up finely. Add both to the bowl.
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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.
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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.
