Fresh pasta salad with avocado, radish and lemon zest

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A fresh, easy, colourful and delicious summer salad! A pasta salad always has a place on the table for a simple summer meal. Nothing revolutionary here, but I’d like to suggest this recipe, which delighted me for a lovely evening with friends. The seasoning is simply olive oil, lemon zest and juice. A sure-fire hit with your guests!

Recipe serves 8 :

• 500g pasta (I used orecchiette here)
• 500g of cherry tomatoes
• 1 bunch radishes
• 1 bunch of chives
• a few sprigs of basil
• 250g mozzarella
• 50g Parmesan cheese shavings
• zest of 2 untreated lemons
• 6 tablespoons olive oil
• juice of one lemon
• 2 lawyers
• 70g pine nuts
• salt pepper

Cook your pasta for the time indicated on the packet to get it “al dente”. Cool in cold water, then drain well.

Wash and halve the cherry tomatoes. Place in a large container.

Finely chop the bunch of chives.

Put it in the dish with the mozzarella (either small balls, or take a large mozzarella and cut it into pieces).

Wash the radishes, remove the stalks and cut into thin slices. I took my mandolin with me. But with a knife, it works just as well.

Put them in the dish.

Add the finely grated zest of two untreated lemons.

Toast the pine nuts in a frying pan.

Add the basil and Parmesan shavings.

Peel and chop the avocados.

Add the lemon juice and olive oil.

Season to taste with salt and pepper, then stir before chilling for a good hour before serving.