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Macaroni meets guacamole! This dish is as perfect as its name suggests and we think it’s one of the finest pasta salads you will ever taste. It’s great eaten hot or cold, served alongside a BBQ, as a lunchtime salad or with a bit of green salad as a quick main course.

SERVES 4–6.

 320g macaroni.

 3½ tsp salt.

 4 ripe avocados.

 2 limes.

 2 tbsp olive oil.

 ½ tsp garlic powder.

 ½ red onion.

 2 fresh red chillies.

 12 cherry tomatoes.

 20g fresh coriander leaves.

 Large saucepan of water on a high heat. Large mixing bowl.

Add the macaroni and 2 teaspoons of the salt to the boiling water and cook until al dente, following the instructions on the packet.

Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stones, then scoop the flesh into the mixing bowl. Halve the limes and squeeze the juice into the bowl, catching any pips in your other hand. Add the olive oil, garlic powder and the remaining salt to taste and mash the avocado using the back of a fork. Peel and mince the onion. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the tomatoes, chillies and coriander and add to the bowl. Mix all the ingredients together.

Drain the macaroni and tip into the bowl of guacamole, stirring to make sure the pasta is well covered. Serve immediately as a side dish or light lunch, or box it up ready for tomorrow’s lunch.