This pasta salad has become such a staple in my routine, that it is easy to forget how awesome it is. And I can assure you that this pasta salad is like summer in dark winter days.
For this salad I usually raid our cupboards, which makes it extra convenient on weekdays. I have used jarred (marinated) artichokes, frozen avocado cubes (!), dried pasta, feta cheese, loads of lemon juice, pumpkin seeds, pumpkin oil and green herbs to make the shiniest and sunniest salad possible. The best part is that you make the dressing in the salad bowl, which means less dishes! As an extra note on the frozen avocado, I was hesitative at first (and rather afraid that they would be a little mushy), but am really enthusiastic at this point, especially because it makes me feel like less cooled air freight was needed to Europe. For all the Dutchies among us: you can buy it at the Albert Heijn (!).
I’ve made a bazzilion variations and in case you do not have some of the ingredients, I can comfort you that you can easily make swap in raw spinach leaves, juicy black olives, lime juice or braised celery stalks with great succes.
I find that it really pays off to use the best pasta available (I always buy DeCecco), and cook it really al dente, as the pasta tends to soften a little in the dressing (especially if you leave leftovers overnight, which I usually do).
I’m looking forward to find this in our fridge any day. 🙂
- 500 grams dried pasta, such as conchiglioni or any smaller shape (preferably good quality)
- 2 large ripe, soft avocados, cubed (or 260 grams frozed cubed avocado)
- 1 jar of artichokes, drained (around 180 grams)
- juice of 2 lemons
- 3 tablespoons of pumpkin seed oil (or high-quality olive oil)
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of mild mustard
- Optionally: a handful of chopped fresh green herbs, such as chives, parsley or mint
- 75 grams of pumpkin seeds (or alternatively you could use choped pecan nuts, or pine nuts)
- 200 grams of soft feta cheese
- This serves 4 hungry adults, with likely quite some leftovers.
- Boil the pasta all dente, and in the meanwhile drain your jar of artichokes in a colander. There is no need to clean the colander before you drain your pasta in it.
- Juice the lemons and pour this into a large salad bowl. In this bowl, add the mustard and pumpkin seed oil. Give this a quick whisk with a fork and add the cubed avocados.
- Make sure to cover the avocado in the dressing immediately to prevent them from turning brown.
- Add the artichokes, hot pasta, pumpkin seeds and feta cheese and mix everthing up properly. The heat of the pasta ensures that all aromas get mixed even better.
- Serve luke-warm or cold. Enjoy!