Samphire and Zucchini Pasta Salad with Avocado and Feta
A lovely pasta salad featuring sea asparagus or samphire, veggies, avocado and feta cheese. Perfect for a hot summer day when you don't want to stand over a stove for too long!
Ingredients
- 1 lb (454 g) dried penne or rigatoni pasta 1/2
- 1 red onion thinly sliced
- 2 limes juiced
- 2 cups samphire or sea asparagus soaked for 10 minutes in cold water to remove some of their brininess, then rinsed
- 1 large zucchini sliced lengthwise and then into half moons
- 1/2-1 avocado depending on the size
- 1 jalapeno pepper sliced thinly crosswise
- 1/2 cup feta cheese crumbled
- cracked black pepper
- 5 tbsp EV olive oil divided, 2 tbsp and 3 tbsp
Instructions
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Place the onion in a small bowl and cover with the juice of the limes. Let it sit- this will soften the onion's texture, and it's bite.
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Cook the pasta according to the package directions, till al dente. Rinse, drizzle with a couple tsp of olive oil and set aside to cool.
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In a large bowl mix the samphire, the zucchini and the pasta.
Add the rest of the olive oil to the onions and lime juice. Mix well and then pour this over the pasta and the veggies.
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Cube the avocado and add it to the salad, making sure to coat each cube with some of the dressing (this will keep it from turning brown)
Add the jalapeño slices (as much as you and your guests can handle) and the crumbled feta.
Add freshly cracked pepper to taste and toss gently.
Recipe Notes
There is room to play here. Use cucumbers instead of zucchini if you'd like. Add chopped almonds for a protein crunch.