Cucumber Pasta Salad with an Herbed, Avocado Vinaigrette


Cucumber Pasta Salad with an Herbed Avocado Vinaigrette

Cucumber Pasta Salad with an Herbed, Avocado Vinaigrette

Recipes Courtesy Chef Bryan Woolley


  • 1 pound bow tie pasta
  • 1 cucumber, peeled and diced
  • 4 stalks celery, chopped
  • 1 bunch radishes, chopped
  • 1 red bell pepper, chopped
  • zest of one lemon
  • 1 avocado
  • 2 tbsp each freshly chopped, basil, parsley, dill, chives, lemon grass
  • 1/4 cup extra virgin olive oil
  • juice from one lemon (about 1/4 cup)
  • 1 cup shredded parmesan cheese
  • salt and pepper to taste


  1. Cook the pasta according to the package directions. Drain and rinse with cold water until completely cooled. Set aside.
  2. Add the chopped cucumber, celery, radishes, bell pepper and zest of one lemon into a large bowl. Add the prepared pasta and toss to combine. Set aside while you make the dressing.
  3. To make the dressing, cut the avocado in half, twist to separate the two halves and remove the seed. Scoop the flesh of the avocado into the bowl of your food processor.
  4. Add the fresh herbs, extra virgin olive oil, lemon juice, shredded parmesan cheese, salt and pepper. Process until the mixture is smooth and creamy.
  5. Toss the pasta salad mixture with the freshly made dressing to combine. Cover and refrigerate until chilled.
  6. When ready to serve, arrange a bed of mixed greens on a platter and spoon the pasta salad over the greens. Serve with your favorite artisan bread and enjoy!


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