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Avocado Pasta Salad

Avocado Pasta Salad

A refreshing, healthful avocado pasta salad that also includes fresh tomatoes, pine nuts and tender fusilli pasta. Delicious!

Ingredients

2 tablespoons pine nuts
6 ounces dried fusilli pasta (spirals)
6 tomatoes
8 ounces Mozzarella cheese
1 large avocado
2 tablespoons lemon juice
3 tablespoons chopped fresh basil, plus extra sprigs to garnish
Salt and pepper, to taste

Dressing
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon whole grain mustard
Pinch of sugar
Salt and pepper, to taste

Directions

Fresh AvocadoSpread the pine nuts out onto a cookie sheet and toast under a pre-heated hot broiler for 1 to 2 minutes. Remove and let cool.

Bring a large pan of lightly salted water to a boil over medium heat. Add the pasta and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta thoroughly and refresh in cold water. Drain again and let cool.

Thinly slice the tomatoes and the mozzarella cheese.

Using a sharp knife, cut the avocado in half, then remove the pit and the skin. Cut into thin slices lengthwise and sprinkle with lemon juice to prevent discoloration.

To make the dressing, whisk the oil, vinegar, mustard and sugar together in a small bowl. Season to taste with salt and pepper.

Arrange the tomatoes, Mozzarella cheese and avocado alternately in over-lapping slices on a large serving plate.

Toss the pasta with half the dressing and the chopped basil, and season to taste with salt and pepper. Spoon the pasta into the center of the plate and pour over the remaining dressing. Sprinnkle over the pine nuts and garnish with fresh basil sprigs. Serve immediately.

Nutrition Information

Recipe makes 4 to 6 servings.

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