Ingredients
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1 (12 ounce) package rotelle pasta or 1 (12 ounce) package rotini pasta (Rotelli is more traditional, but we’ve also used penne and small rigatoni—anything with a twisted or)
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1 dash sea salt
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2 cups tomatoes or 2 cups yellow tomatoes, cubed
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1/2 cup basil leaves, torn into 1/2 inch pieces
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4 ounces parmigiano-reggiano cheese, coarsely grated (We like Reggiano/Parmesan for this salad because it’s slightly salty and adds a lot of flavor, but y)
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1/2 cup extra virgin olive oil
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1 tablespoon balsamic vinegar
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1 dash sea salt
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freshly cracked black pepper
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2 avocados, pitted and cubed
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2 tablespoons chopped fresh herbs (oregano, chives, or basil)
Instructions
- In a large stockpot, bring 8 cups of water and a dash of sea salt to a boil.
- Add the pasta and cook over medium heat according to package directions until al dente, 8 to 12 minutes.
- Remove from heat, rinse pasta with cold water and drain thoroughly.
- Allow to cool.
- In a large, attractive bowl, gently combine the pasta, roma tomatoes, avocado, basil and grated Reggiano/Parmesan.
- In a small bowl, whisk together the olive oil, balsamic vinegar and herbs.
- Pour over the pasta salad and toss gently.
- Cover with plastic wrap and allow to marinate in the refrigerator for at least half an hour.
- Toss again before serving.
- Wine suggestion: Anything from a chilled sauvignon blanc to a mellow white like chardonnay or pinot blanc would go with the light, creamy flavors of this pasta salad, or try gently spicy reds like pinot noir and sangiovese.