📖 Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. This is key to prevent a mushy salad!
2. Prepare the vegetables: While the pasta is cooking, wash and chop all the vegetables. Dice the avocado, slice the cherry tomatoes in half, and finely chop the red onion. If using broccoli or cauliflower florets, steam them lightly until tender-crisp. You want them to retain a little bite. I find that having all the veggies prepped makes things go much smoother later on.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup for a vegan option), garlic, salt, and pepper. Taste and adjust seasonings as needed. If you like a bit of heat, add a pinch of red pepper flakes. Shake well if using a jar.
4. Assemble the salad: In a large bowl, combine the cooked pasta, avocado, cherry tomatoes, red onion, sprouts, and any other vegetables you're using. Pour the dressing over the salad and toss gently to coat everything evenly. Be careful not to overmix, as the avocado can get mushy.
5. Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is important! Before serving, give the salad another gentle toss. You may need to add a little more dressing if the pasta has absorbed it all. Garnish with fresh herbs, such as parsley or cilantro, if desired. Serve cold and enjoy!
6. Optional additions: Get creative with your pasta salad! Add grilled chicken, shrimp, or tofu for extra protein. Include other vegetables like cucumbers, bell peppers, or zucchini. Try different types of cheese, such as feta or mozzarella. The possibilities are endless!
7. Serving suggestion: This salad is delicious on its own, but it also pairs well with grilled meats, sandwiches, or wraps. It's the perfect dish for a summer barbecue or a casual weeknight dinner. For the best flavor, serve the salad within 24 hours of making it.