Deviled Egg Pasta Salad with Avocado

CHEF DE HOME
13Ingredients
22Minutes

Ingredients

US|METRIC
  • 1/2 pound pasta (penne or farfalle, I used gluten free variety)
  • 4 cups egg (hard boiled or leftovers, small diced)
  • 2 avocado (ripe, scooped and small diced)
  • 1 cucumber (large hot-house cucumber, small diced)
  • 2 cups cherry tomatoes (or heirloom cherry tomatoes, halved)
  • 5 tablespoons cilantro (small chopped)
  • 3 tablespoons lemon (juice)
  • 4 tablespoons olive oil
  • 1/2 teaspoon Tabasco Sauce (use more or less per preference)
  • 1/2 jalapeno (seeds and stem removed)
  • 1/2 teaspoon oregano (dried, or 8-10 leaves fresh)
  • 1/2 teaspoon salt (adjust per taste)
  • black pepper
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