2 cups (about half a 26-ounce jar) red or pink grapefruit sections, drained, reserving 3 tablespoons juice
2 tablespoons vegetable oil
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup (about half a medium-size) avocado, peeled and chopped (optional)
1/2 cup chopped red onion
1/3 cup sliced ripe olives
How to Make It
Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, whisk together vinegar, 3 tablespoons grapefruit juice, oil, cilantro, salt and pepper; gently stir in grapefruit sections, avocado, onion and olives. Stir cooled pasta into grapefruit mixture. Cover; refrigerate.
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