A Make-Your-Own Hybrid Pasta Salad

Prep Time
Cook Time
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"THE RECIPE HISTORY - I found a recipe at the avocadosfrommexicodotcom website that I saw as a great start for a better recipe & I knew I would need to adapt it for ingredients available here & our taste preferences. 1 of my issues was w/the vinaigrette part of the recipe, so I searched for & found another I esp liked at allrecipesdotcom. Then I combined both "pieces" w/my own needs & preferences. This hybrid recipe is the result & you may take the liberty of making it your own as I will do as shown w/the ingredients. I also added the walnuts (or pine nuts) for extra texture. No cook time is shown as the pasta is pre-cooked, but I have allowed generous time to prep the ingredients & vinaigrette. ENJOY!"

Original recipe yields 8 servings


  • Serving Size: 1 (148.7 g)
  • Calories 388.5
  • Total Fat - 22.4 g
  • Saturated Fat - 3 g
  • Cholesterol - 11.6 mg
  • Sodium - 339.7 mg
  • Total Carbohydrate - 41.1 g
  • Dietary Fiber - 5.6 g
  • Sugars - 6.4 g
  • Protein - 11.2 g
  • Calcium - 35.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.3 mg

Step 1

In a lrg bowl, add the elbow macaroni, olives, tomato, cheese of choice, avocado & nuts of choice. Set aside.

Step 2

Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper & cumin in a blender. Stream olive oil & canola oil into the juice mixture while blending to emulsify the oil into the juice.

Step 3

Pour the vinaigrette over the salad ingredients, mix gently but well & serve.

Step 4

NOTES FROM ME: We all have our ways to do things. I will use my hand-held stick-blender w/a wide-mouth jar to prepare the vinaigrette, add it to the salad ingredients in increments so the salad does not become "over-dressed" & then allow a chill time in the fridge for the flavors to develop. If you feel the need to add protein, then shrimp would be excellent. (Avocado, olives & tomato are all fruits, btw)

Tips & Variations

  • Standard kitchen blender or hand-held stick blender.