Tomato avocado pasta salad is a refreshing and flavorful dish that combines ripe tomatoes, creamy avocados, and pasta with a zesty dressing. It’s perfect for a light meal or as a side dish for picnics, barbecues, or potlucks. Here’s a simple recipe to make tomato avocado pasta salad:
Ingredients:
For the Salad:
- 8 ounces (about 2 cups) pasta (penne, rotini, or your choice)
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper to make the dressing. Adjust the seasoning to your taste.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, diced avocados, halved cherry tomatoes, chopped red onion, chopped basil, and chopped parsley. If you’re using feta cheese, add it as well.
- Add Dressing: Pour the dressing over the salad ingredients. Gently toss everything together until the pasta and vegetables are coated with the dressing. Be careful not to mash the avocados.
- Season and Chill: Taste the salad and add more salt and black pepper if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, give the salad a gentle toss to redistribute the dressing. Garnish with additional fresh basil or parsley if desired. Serve your delicious tomato avocado pasta salad chilled.
This salad is best when served fresh, but you can store any leftovers in an airtight container in the refrigerator for a day or two. Keep in mind that avocados can brown over time, so the salad may not look as vibrant if stored for an extended period.
