18 May 2012

Fresh Green Pasta Salad

I made this on a lark when I was pressed for time and ingredients and had promised a pasta salad for a gathering.  Now I can't get enough of it!   With a nod to spring (peas) and my favorite snack, guacamole, you might find it's worth rotating into your potluck repertoire.

Fresh Green Pasta Salad

Serves 6

1 pound pasta shells
1 ripe avocado
1 cup plain yogurt
1 tablespoon lime juice
1 bunch cilantro, chopped
2 green onions, sliced (green and white parts)
1 cup fresh or frozen peas (thaw if frozen)
2 garlic cloves, smashed and minced
salt and black pepper to taste

In well-salted water, cook the pasta al dente according to package directions.  When it is done, drain in a colander and run under cool water to stop the cooking process.

While pasta cooks, combine avocado, lime juice, and garlic in a medium bowl.  Mash until smooth (you can also use a food processor for this), then fold in yogurt, cilantro, and green onions.  Taste the sauce and add salt and pepper to taste.