Soak the sliced onion in water, and drain well on kitchen paper. *You can sprinkle it with salt and massage the onion when you don't have much time, but try not to use too much salt.

Cut the avocado in half lengthwise. Cut half of the flesh and tomato into bite-sized pieces, and combine with the onion from Step 1 and B ingredients in a bowl. Mix well.

Put the other half of the avocado flesh into a bowl, and roughly mash with the back of a fork.

Add all of the A ingredients to Step 3, and mix well. *If you massaged the onion with salt in Step 1, drain well, and add to this bowl.

Prepare a bowl of ice water.

Cook the pasta in plenty of boiling water with the appropriate amount of salt. Cook 30 seconds more than the instruction on the package. Cool under cold running water.

Add the pasta into the bowl of ice water from Step 6 to cool completely. Drain well. *After draining in a sieve, lightly squeeze out the liquid from the pasta with a paper towel for better results.

Add the well-drained pasta into Step 4, and mix together. Have a taste, and season with salt and pepper if needed.

Serve Step 9 on a plate, add Step 2 on top, and it's done. You can sprinkle with freshly ground black pepper to finish.

This is a very healthy, chilled pasta in avocado sauce and with lots of avocado on top. You don't need salad with this dish.