Minty Lemon Pasta with Chickpeas Cucumber and Avocado
Summer Picnic Bliss: Minty Lemon Pasta Recipe with Chickpeas, Cucumber, and Avocado
This pasta is a picnic-perfect dish that’ll have your taste buds dancing all summer long! Get ready to indulge in this Minty Lemon Pasta with Chickpeas, Cucumber, and Avocado recipe – it’s a flavor sensation you won’t want to miss!
What more could you ask for when you’re lounging on a checkered blanket under the warm sun, surrounded by the sounds of nature, and in front of you lies a vibrant bowl of pasta salad that’s as refreshing as a cool breeze. This dish is not just any pasta salad – it’s a tantalizing blend of farfalle pasta infused with invigorating hints of mint and zesty lemon. And let’s not forget a generous amount of crumbled queso fresco.
But what sets this recipe apart? It’s not just the delightful flavors – it’s the carefully crafted combination of ingredients that make each bite burst with freshness. The secret weapon? A tangy dressing made with olive oil, lime juice, garlic, and fresh cilantro. It’s so flavorful that’ll leave your taste buds begging for more.
Related Recipe: Roasted Poblano Pasta
And let’s not forget the texture! Crunchy cucumbers, creamy avocados, and protein-packed chickpeas add a satisfying crunch and depth to every forkful. Plus, with its balanced mix of ingredients, this dish is not only delicious but also nutritious – perfectly refreshing on a hot summer day.
So whether you’re planning a picnic in the park, a beachside bash, or a backyard barbecue, this Minty Lemon Pasta with Chickpeas, Cucumber, and Avocado recipe is guaranteed to steal the show. Enjoy it cold, or at room temperature. You’ll have everyone clamoring for seconds in no time. Get ready to make your summer gatherings unforgettable with this delectable dish!
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Minty Lemon Pasta with Chickpeas Cucumber and Avocado
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 1x
Description
Minty Lemon Pasta with Chickpeas, Cucumber & Avocado – a refreshing flavor explosion for your picnics, barbecues and beach bash.
Ingredients
½ cup + 2 tablespoons La Panza Ranch Olive Oil, divided
1 lemon juiced
2 garlic cloves, finely chopped
1/3 cup fresh cilantro, finely chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 (16 ounce) package farfalle pasta, cooked and drained
¼ cup mint leaves, chopped
2 persian cucumbers, halved and sliced
1 ½ cups queso fresco, crumbled
1 large lemon, thinly sliced
1 tablespoon lemon zest
1 avocado, sliced
Instructions
Directions:
Whisk together ½ cup olive oil, lemon juice, garlic, cilantro, sea salt and pepper in a medium bowl. Stir in chickpeas. Set aside.
Place pasta in a large bowl. Fold in chickpea mixture. Add mint, cucumbers, queso fresco and a drizzle of remaining olive oil. Fold to combine. Top with lemon slices, zest and avocado slices. Serve.
