A fresh pasta salad made with a mix of cooked conchiglie shells, diced vegetables including tomato, avocado, and spring onion, complemented by herbs like parsley and basil, crumbled feta cheese, and a drizzle of balsamic glaze.
1: Cook the conchiglie shells according to package instructions, then drain and cool.
2: Dice the red pepper, tomato, avocado, and spring onion.
3: In a large bowl, combine the cooked pasta with the diced vegetables.
4: Sprinkle in chopped parsley and basil.
5: Crumble feta cheese on top.
6: Drizzle with balsamic glaze and olive oil.
7: Season with salt and pepper to taste.
8: Garnish with a squeeze of lemon juice before serving.
