Hearty Vegetarian Pasta Salad

"A family favourite for hot summer days. We love the avocado, tomato, cheese, peppers, and fresh herbs (when we can find them!)."
 
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photo by easyfrenchfood photo by easyfrenchfood
photo by easyfrenchfood
Ready In:
15mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Cook pasta.
  • Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
  • Peel and dice avocado (scoop out small pieces if it's too ripe to chop). Prepare tomato, cheese and peppers.
  • When pasta is cooked, drain and rinse under cold water.
  • Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
  • * For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.

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Reviews

  1. An absolutely delicious salad! I made it yesterday for a 4th of July picnic, and my family loved it. The oil and seasonings added a light flavoring, allowing most of the taste to come from the fresh veggies and pasta. I chose to use fresh basil leaves and elbow macaroni, and I swapped the avocado for a cucumber and included a small can of sliced black olives with jalapeno peppers. I also used pepper jack cheddar cheese, which added a delightful spiciness to the salad. Thanks for sharing this recipe; I will use it again!
     
  2. This recipe works just great. I used penne rigate pasta because I couldn't find the rotini, Cantal cheese in place of the cheddar, and opted for the fresh basil. My family gobbled it up. I served them bbq chicken too, but this seems hearty enough for a vegetarian meal. I liked that all it has for dressing is olive oil letting the yummy veggies shine through.
     
  3. A great quick-and-easy pasta salad for lunch or a light dinner. I definitely added the balsamic vinegar - about 1 T. for each 2 T. of oil. Also great with mozzarella cheese chunks!
     
  4. Nice, fresh pasta dish. I zipped it up with pepper jack cheese instead of white cheddar. Also, I used some red wine vinegar. Maybe next time I'll try it with balsamic vinegar, like another reviewer did.
     
  5. Loved this recipe very much. I added the balsamic vinegar and felt it was still missing something. I had a bottle of lime basil vinegrette and added about 1/4 cup. I felt the citrus added the perfect touch. I also used grape tomatoes instead of a large tomato and used fresh sweet basil. This was just so good. I used red pepper flakes for the dried chili. Thanks for posting. I know I will make this many times.
     
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Tweaks

  1. Nice, fresh pasta dish. I zipped it up with pepper jack cheese instead of white cheddar. Also, I used some red wine vinegar. Maybe next time I'll try it with balsamic vinegar, like another reviewer did.
     
  2. This recipe works just great. I used penne rigate pasta because I couldn't find the rotini, Cantal cheese in place of the cheddar, and opted for the fresh basil. My family gobbled it up. I served them bbq chicken too, but this seems hearty enough for a vegetarian meal. I liked that all it has for dressing is olive oil letting the yummy veggies shine through.
     

RECIPE SUBMITTED BY

Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.
 
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