Avocado, Coriander, and Cilantro Pasta Salad
Fresh pasta salad with avocado, cilantro, white cheddar and a zesty coriander-lime dressing. Easy to make and great at room temperature.
This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsored by the wonderful City of Chicago.
They adapted it from: Cooking with Herbs & Spices, Hermes House pub.
Submitted by: Judith Dunbar Hines and Rick Delby n/a from n/a, n/a
Yield: serves 4
- Cook small pasta until al dente, drain, and toss with a bit of oil to stop sticking.
- Combine mashed avocado, celery, garlic, and cilantro, then mix with the lemon-coriander dressing.
- Assemble when pasta is cool, add white cheddar, season to taste, and serve at room temperature.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I make this recipe vegetarian or vegan?
Yes. For vegetarian, use vegetable stock instead of chicken stock. For vegan, also omit the white cheddar or swap it for a vegan cheese or 2 tablespoons of nutritional yeast for a cheesy note.
How do I keep the avocado from turning brown?
Mash or crush the avocado very fine and toss it immediately with lemon or lime juice from the dressing. Prepare the avocado just before combining with the pasta and keep the salad covered and cool until serving.
Can I make this ahead of time, and how long will it keep?
You can prepare the pasta and dressing a day ahead. Keep the avocado mixture separate and combine within a few hours of serving for best color and texture. Once mixed, the salad is best eaten the same day, up to 24 hours refrigerated in an airtight container.
What pasta works best and can I use gluten free pasta?
Small shapes like shells or bows are ideal because they hold the dressing. Any short pasta works. You can use gluten free pasta—just follow its package cooking time and rinse to stop stickiness.
How do I make the dressing smooth and well blended?
Place the vinegar, lemon or lime juice, grated rind, Dijon, coriander, garlic, and oil in a jar with a tight lid and shake hard, or whisk briskly in a bowl. The mustard helps the oil and acid blend into a stable dressing.
Can I add protein or extra vegetables to stretch the salad?
Yes. Grilled chicken, shrimp, or chickpeas add protein. Cherry tomatoes, cucumber, bell pepper, or corn add color and crunch. Add delicate ingredients just before serving.
How should I season the salad?
Add salt and pepper at the end. Taste after you add the cheddar because it adds saltiness. Adjust lemon or lime juice if you want more tang.
Should I serve this hot, cold, or at room temperature?
Serve this at room temperature. Take it out of the fridge 15 to 30 minutes before serving so the flavors and textures come through.
Can I make this recipe vegetarian or vegan?
Yes. For vegetarian, use vegetable stock instead of chicken stock. For vegan, also omit the white cheddar or swap it for a vegan cheese or 2 tablespoons of nutritional yeast for a cheesy note.
How do I keep the avocado from turning brown?
Mash or crush the avocado very fine and toss it immediately with lemon or lime juice from the dressing. Prepare the avocado just before combining with the pasta and keep the salad covered and cool until serving.
Can I make this ahead of time, and how long will it keep?
You can prepare the pasta and dressing a day ahead. Keep the avocado mixture separate and combine within a few hours of serving for best color and texture. Once mixed, the salad is best eaten the same day, up to 24 hours refrigerated in an airtight container.
What pasta works best and can I use gluten free pasta?
Small shapes like shells or bows are ideal because they hold the dressing. Any short pasta works. You can use gluten free pasta—just follow its package cooking time and rinse to stop stickiness.
How do I make the dressing smooth and well blended?
Place the vinegar, lemon or lime juice, grated rind, Dijon, coriander, garlic, and oil in a jar with a tight lid and shake hard, or whisk briskly in a bowl. The mustard helps the oil and acid blend into a stable dressing.
Can I add protein or extra vegetables to stretch the salad?
Yes. Grilled chicken, shrimp, or chickpeas add protein. Cherry tomatoes, cucumber, bell pepper, or corn add color and crunch. Add delicate ingredients just before serving.
How should I season the salad?
Add salt and pepper at the end. Taste after you add the cheddar because it adds saltiness. Adjust lemon or lime juice if you want more tang.
Should I serve this hot, cold, or at room temperature?
Serve this at room temperature. Take it out of the fridge 15 to 30 minutes before serving so the flavors and textures come through.
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