Barilla® Campanelle Pasta Salad

with Avocado, Boston Lettuce & Roasted Red Peppers



Ingredients for 8 people

  • 1 box Barilla® Campanelle
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic chopped
  • 2 jars of roasted red peppers diced
  • 1 head Boston lettuce thinly sliced
  • 2 avocadoes diced
  • 2 tablespoons lemon juice
  • salt and black pepper to taste


  1. 1
    Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  2. 2
    In a medium skillet, cook garlic in 2 tablespoons olive oil until slightly yellow in color, remove from heat and set aside.
  3. 3
    In a large bowl combine everything but the avocado and toss to combine.
  4. 4
    When ready to serve add the diced avocado and gently fold it in.

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