Ingredients
Equipment
Method
- Cook pasta as directed on package, to al dente. Drain and allow to cool.
- Peel and cube the avocado. Cut the tomatoes into quarters and chop the parsley.
- Add the pasta, avocado, tomatoes, parsley and feta cheese to a large bowl.
- In a separate bowl, whisk together olive oil, juice of the lemon, minced garlic and salt. Drizzle over pasta and gently toss to coat.
- Serve pasta with mango slices.
Notes
- Storage: Store any leftovers in an airtight container in the fridge. It's best enjoyed within a couple of days.
- Freezing: This salad is not suitable for freezing due to the creamy texture of the avocado and the fresh ingredients.
- Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a versatile dish.
- Flavor variations: Consider adding some nuts or seeds for added crunch, or throw in other seasonal veggies.
- Serving size: This recipe serves four, but feel free to adjust the quantities to make more or less as needed.