Ingredients:

  • 8 oz farfalle pasta
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tsp honey
  • 1 cup english cucumber, diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup avocado, cubed

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Note: Don't overcook it here, as it will cook more in the oven.
  2. Drain the pasta well and let it sit in the colander to steam dry for 2 minutes. Wait until you see the surface moisture disappear.
  3. Preheat your oven to 425°F (220°C).
  4. On a parchment lined baking sheet, toss the cooked pasta with olive oil, garlic powder, salt, and pepper. Spread it in a single layer so the pieces aren't touching.
  5. Bake for 15–20 minutes, flipping halfway through, until the pasta is mahogany colored and smells nutty.
  6. While the pasta roasts, whisk together mayonnaise, lemon juice, minced garlic, honey, and chopped dill in a large bowl until smooth.
  7. Stir in the diced cucumbers, red onion, and parsley to the dressing bowl. Toss gently.
  8. Let the roasted pasta cool for about 3-5 minutes so it doesn't melt the mayo immediately. Fold the crispy noodles and cubed avocado into the mixture.
  9. Finish the Baked Crispy Pasta Salad with a sprinkle of crumbled feta cheese.