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Fusilli Pasta with Avocados, Tomatoes, and Olives
This quick and easy pasta dish has both a zesty and rich flavor.
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
16
ounces
uncooked fusilli pasta
(I recommend
Tinkyada pasta
.)
2 - 3
cloves
garlic, crushed
1/4
cup
olive oil
1/4
cup
lemon juice
1
tablespoon
granulated onion
1
tablespoon
dried basil
1
tablespoon
dried parsley
1 1/2
teaspoons
dried oregano
1 1/2
teaspoons
salt
2
medium
fresh tomatoes, diced
1 1/2
cups
sliced black olives
(one 6-ounce can)
2
medium
ripe avocados, peeled and diced
Instructions
Cook pasta according to directions on package.
When pasta is done, drain and then immediately return pasta to the pan it was cooked in.
Add remaining ingredients except avocado. Lightly toss. Gently heat until warm.
Cut avocado in half and remove pit. Dice flesh. Stir diced avocado into pasta.
Serve immediately.
Notes
Variation:
Add 1/8 teaspoon cumin along with other seasonings for a change of flavor.