Serves: 4
| Ingredient | Qty | Prep |
| Pasta | 1 lb | cooked |
| Onion | 2 medium | rough chop |
| Tomato | 5-6 medium | chopped |
| Garlic | 3 large cloves | minced |
| Olives | 10-12 (or) 1/2 tin | sliced |
| Yellow/Orange peppers | 1-2 medium | chopped |
| Olive oil | 4 tbsp | |
| Mixed italian seasoning | a pinch | to taste |
| Avocado | 3 medium | |
| Lemon juice | to taste | |
| Salt | to taste | |
| Black pepper | to taste | |
| Cilantro | few leaves | chopped |
Method:
- Mix onion, tomato, olives, orange/yellow peppers, salt, black pepper, Italian seasoning with olive oil.
- Spread evenly on parchment paper and roast for 30 minutes at 400F
- Mash avocados thoroughly with little salt and lemon juice
- Add cooked pasta and gently mix with hands until evenly coated with avocado
- Add in the roasted vegetables (along with excess oil if any) and adjust spices to taste; garnish with cilantro
Notes:
You can use bowties, rotini or spaghetti pasta for this dish. Shells, macaroni etc will not mix well with avocado. For the vegetables to roast evenly, use a wide and shallow dish rather than a narrow & deep one.
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