Shrimp Pasta Salad
Cook the Farfalle in salted water until al dente. Drain. Cut the avocado in half and remove the pit. Loosen the flesh from the peel and chop finely. Immediately mix with the lemon juice. Rinse the spring onions and cut diagonally into thin rings. Rinse and halve the cherry tomatoes.
Whisk the olive oil with the vinegar, mayonnaise, ketchup, and paprika. Season with salt and pepper. Drain the shrimp and mix with the avocado, lemon juice, spring onion and tomatoes. Toss with the noodles and season again.
To serve: Divide evenly between four bowls. You can easily substitute shrimp for meatballs.