Avocado Pasta Salad

We thoroughly wash the romaine lettuce leaves under cold water, then chop them into small pieces and place them in a large bowl.

We wash the cherry tomatoes well, remove their stems, and cut them into even halves.

We cut a ripe avocado into slices, then into small cubes, making sure the pieces are soft but not mashed.

We peel the red onion and slice it into very thin strips to prevent the taste from being too strong in the salad.

We rinse the black olives with water to remove any packing liquid, then let them drain and slice them into rings or halves, depending on preference.

We bring a pot of water to a boil, then add the pasta and cook it until it’s done but still firm to the bite (al dente), then drain it using a strainer.

In a small clean jar, we add 3 tablespoons of yogurt, 1 tablespoon of mayonnaise, and squeeze in some fresh lemon juice.

We add to the jar 1 tablespoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and black pepper to taste.

We close the jar tightly and shake it vigorously for one full minute until all the dressing ingredients are well blended and the texture is creamy and smooth.

In the salad bowl, we place the chopped avocado, cherry tomatoes, sliced onion, black olives, chopped lettuce, and the cooked pasta after it has cooled slightly.

We pour the prepared dressing over all the ingredients in the bowl, then mix the salad using two wooden spoons until everything is well coated, and serve immediately or after chilling slightly in the fridge.