Deviled Egg Pasta Salad with Avocado Recipe | ChefDeHome.com

Ingredients

• 1/2 lbs Pasta, penne or farfalle, I used gluten free variety
• 4 Cups Egg(s), hard boiled or leftovers, small diced
• 2 Avocado, ripe, scooped and small diced
• 1 Cucumber, large hot-house cucumber, small diced
• 2 Cups Cherry Tomatoes, or heirloom cherry tomatoes, halved
• 4-5 tbsp Cilantro, small chopped
• 3 tbsp Lemon, juice
• 4 tbsp Olive Oil
• 1/2 tsp Tabasco Sauce, use more or less per preference
• 1/2 Jalapeno, seeds and stem removed
• 1/2 tsp Oregano, dried, or 8-10 leaves fresh
• 1/2 tsp Salt, adjust per taste
• Black Pepper