سلطة باستا

Cook the pasta in salted boiling water until done (according to package instructions), then drain and let it cool.

Prepare the vegetables: dice the bell peppers, grate the carrots, and chop the parsley.

In a large bowl, combine the vegetables with the cooled pasta and gently mix.

In a blender or food processor, blend the avocado, feta cheese, confit garlic, lemon juice, salt, and pepper until creamy.

Add a bit of water gradually if the dressing is too thick, until it reaches a smooth and pourable consistency.

Add the dressing to the pasta and veggie mixture and toss to coat evenly.

(Optional) Add the drained tuna and fold in gently.

Chill the salad in the fridge for 15–20 minutes before serving to allow flavors to meld.