Pasta salad with avocado, vinegar, parsley and basil

  • Serve with parmesan cheese
  • Forget the heat with this pasta salad with avocado, bacon, peppers, parmesan cheese and an exquisite dressing that takes the flavors to the next level

INGREDIENTS

enough salt
to taste of salt
1 package of Rotini
1 cup olive oil, for the dressing
1/2 cups red wine vinegar, for the dressing
1/3 cups of water, for the dressing
2 cloves garlic, finely chopped, for the dressing
1 tablespoon oregano, for the dressing
1 tablespoon basil, for the dressing
1/4 cups parsley, finely chopped, for the dressing
to taste of broken chili, for the dressing
salt to taste, for the dressing
to taste pepper, for the dressing
1 cup bacon, cut into small cubes, fried
1 cup red pepper, cut into small cubes
1 cup green bell pepper, cut into small cubes
2 cups avocado, cut into medium cubes
1/2 cups parsley, finely chopped
enough cheese, grated

Preparation:

Boil salted water in a pot, add pasta and cook for 9 minutes or until cooked through. Drain and reserve.

In a bowl, mix the olive oil, red wine vinegar, water, garlic cloves, oregano, basil, crushed chili, salt and pepper until combined. Booking.

In a bowl, mix the cooked pasta, fried bacon, red pepper, yellow pepper, avocado, parsley and Parmesan cheese.

Serve the avocado pasta salad in a salad bowl and garnish with more Parmesan cheese and dressing.