Avocado Tomato Pasta Salad Delight

$- 8 oz penne pasta - 2 ripe avocados, diced into bite-sized pieces - 2 cups cherry tomatoes, halved lengthwise - 1/2 cup red onion, finely diced - 1/4 cup fresh basil leaves, chopped roughly - 1/4 cup feta cheese, crumbled (optional for creaminess) - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Sea salt and freshly ground black pepper, to taste You can add proteins like grilled chicken or shrimp for a heartier dish. Nuts, such as pine nuts or walnuts, add great crunch. Also, consider adding olives for a briny kick. If you love spice, add red pepper flakes or jalapeños. For gluten-free pasta, swap the penne with rice or corn pasta. Use a dairy-free cheese if needed. For a vegan option, leave out the feta cheese entirely. You can also replace olive oil with avocado oil for a different flavor. This salad lets you play with flavors and textures while staying fresh and light. Enjoy your culinary journey! {{ingredient_image_2}} Start by filling a large pot with water. Add a good pinch of sea salt. Bring the water to a rolling boil. Once it boils, add 8 ounces of penne pasta. Cook the pasta according to the package directions until it is al dente. After cooking, drain the pasta and run cold water over it. This stops the cooking process and cools the pasta. In a large mixing bowl, combine the cooled penne pasta, 2 ripe avocados (diced), and 2 cups of halved cherry tomatoes. Add 1/2 cup of finely diced red onion to the bowl. Make sure to mix gently to avoid smashing the avocados. You want to keep everything looking fresh and colorful. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar. Add 1 teaspoon of garlic powder, a pinch of sea salt, and a few cracks of black pepper. Whisk until the dressing is well mixed. This dressing adds a rich flavor to the salad. Now, gently fold the dressing into the salad mix. Add 1/4 cup of chopped fresh basil and 1/4 cup of crumbled feta cheese, if you want. Toss everything lightly to coat the ingredients without mashing the avocados. Taste the salad and adjust the seasoning if needed. Let the salad sit for 15-20 minutes at room temperature. This helps the flavors blend well together. To cut avocados, start by slicing them in half. Use a sharp knife to cut around the pit. Twist the halves to separate them, then remove the pit carefully. Scoop the green flesh out with a spoon. Cut the flesh into small cubes for your salad. This technique keeps the avocados fresh and prevents browning. Adding lemon juice can also help maintain their bright color. Cook the penne pasta until it is al dente. Al dente means it should be firm but not hard. Follow the package instructions for cooking times. After draining, run cold water over the pasta. This stops the cooking and cools it quickly. The right texture keeps the pasta from getting mushy in the salad. You can change the flavors in this salad to match your taste. Add spices like chili flakes for heat or lemon zest for brightness. Try different herbs like cilantro or parsley instead of basil. You can also add proteins like grilled chicken or shrimp to make it heartier. Adjust the dressing by adding more vinegar for tang or more olive oil for richness. This salad is a blank canvas, so get creative! Pro Tips Use Ripe Avocados: Ensure your avocados are perfectly ripe for the best flavor and creamy texture. They should yield slightly to gentle pressure when squeezed. Chill the Pasta: After cooking the pasta, running it under cold water not only stops the cooking process but also helps to keep the pasta from becoming mushy in the salad. Fresh Herbs Matter: Use fresh basil for the best flavor. Dried herbs won’t provide the same vibrant taste and aroma as fresh ones. Let it Rest: Allow the salad to sit for 15-20 minutes before serving. This helps the flavors meld together, making each bite even more delicious. {{image_4}} You can boost your salad by adding protein. Grilled chicken or shrimp works great. Both options add flavor and make the dish more filling. Just grill the protein until it’s cooked through, then chop or slice it. Fold it into the salad right before serving. This makes the dish heartier and more satisfying. While penne is a popular choice, you can use other pasta types. Rotini, fusilli, or bowtie pasta are fun options. Each shape holds the dressing well and adds texture. Just cook the pasta as you would with penne. This gives you a chance to mix it up and keep things interesting. Seasonal vegetables add freshness and color to your salad. Try bell peppers, zucchini, or corn. They not only taste great but also boost the nutrition of the dish. Simply chop the veggies and mix them in with the other ingredients. This way, you can enjoy the best flavors of the season while making your salad more vibrant. To keep your avocado tomato pasta salad fresh, store it in an airtight container. Make sure to place it in the fridge right after serving. This helps keep the flavors intact and prevents the avocados from browning. If you notice the salad starting to brown, you can squeeze some lemon juice on top. This adds flavor and keeps the color bright. When stored properly, this pasta salad lasts about 2-3 days in the fridge. Over time, the avocados may soften and the tomatoes could lose their texture. It’s best to eat the salad within this time for optimal taste. If you see any signs of spoilage, like an off smell or mushy texture, it’s best to toss it out. You don’t need to heat this salad, as it is best served cold. If it feels dry after a day in the fridge, drizzle a bit more olive oil or balsamic vinegar before serving. Toss it gently to combine. You can also add a few fresh herbs to liven it up. Remember, the key is to keep the avocados intact and fresh. Yes, you can make this salad ahead of time. I suggest preparing it a few hours in advance. This allows the flavors to blend well. Just keep it in the fridge until you're ready to serve. Be sure to add the avocados close to serving time to keep them fresh. If you want to skip feta cheese, try using goat cheese or a creamy vegan cheese. You could also simply leave it out. The salad will still be tasty and fresh without cheese. Chilling the salad is not necessary, but it helps the flavors meld. If you have time, let it sit for 15-20 minutes at room temperature or pop it in the fridge for a bit. This makes every bite more flavorful. To make this pasta salad vegan, skip the feta cheese. Use a vegan cheese option or simply leave it out. The salad will still be creamy and delicious with the avocados and dressing. This blog post covered key ingredients, step-by-step cooking, and great tips. You learned how to make a tasty pasta salad while keeping dietary needs in mind. Remember, you can customize this dish with proteins and seasonal veggies. Proper storage ensures your salad stays fresh, and the FAQs guide any last-minute questions. Enjoy your cooking adventure and create a salad that suits your taste perfectly!$

Avocado Tomato Pasta Salad Delight

A refreshing and vibrant pasta salad featuring creamy avocados, juicy tomatoes, and a flavorful dressing.

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Prep Time 15

Cook Time 20

Total Time 35

Course Salad

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

8 oz penne pasta
2 whole ripe avocados, diced into bite-sized pieces
2 cups cherry tomatoes, halved lengthwise
1/2 cup red onion, finely diced
1/4 cup fresh basil leaves, chopped roughly
1/4 cup feta cheese, crumbled (optional for creaminess)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
to taste sea salt
to taste freshly ground black pepper

Instructions

Fill a large pot with water, add a generous pinch of sea salt, and bring it to a rolling boil. Once boiling, pour in the penne pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain and run the pasta under cold water to stop the cooking and cool it down completely.
In a spacious mixing bowl, carefully combine the cooled penne pasta, diced avocados, halved cherry tomatoes, and finely diced red onion, ensuring the ingredients are evenly distributed.
Gently fold in the chopped fresh basil and feta cheese (if using) into the pasta mixture, allowing the flavors to intermingle.
In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic powder, a sprinkle of sea salt, and a few cracks of black pepper until well blended.
Drizzle the dressing over the pasta salad and use a light hand to toss all the ingredients together gently, ensuring everything is coated without mashing the avocados.
Take a moment to taste the salad, and adjust the seasoning to your liking – adding a little extra salt, pepper, or olive oil if desired.
Allow the salad to sit at room temperature for about 15-20 minutes before serving. This resting period allows for the flavors to marry beautifully.

Notes

For a stunning presentation, serve the salad in an elegant large bowl. Garnish with a handful of fresh basil leaves and a sprinkle of crumbled feta cheese on top.

Keyword avocado, healthy, pasta salad, tomato, vegetarian