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Avocado and Tomato Pasta Salad

Avocado and Tomato Pasta Salad

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Avocado and Tomato Pasta Salad is a refreshing, vibrant, and quick meal combining creamy avocado, juicy cherry tomatoes, and a bright apple cider vinegar dressing. Perfect as a light main or side dish, it offers freshness, satisfying texture, and healthy fats with ease of preparation. Ideal for warm days or anytime you crave a colorful and wholesome salad bursting with flavor.

Ingredients

Scale

Pasta Salad Ingredients

  • 2 cups short pasta (penne or fusilli)
  • 2 ripe but firm avocados
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh basil leaves, roughly chopped

Dressing Ingredients

  • 3 tablespoons apple cider vinegar (natural)
  • 4 tablespoons smooth, fruity olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool.
  2. Prepare the dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, minced garlic, salt, and pepper until emulsified. The vinegar’s tang will brighten the salad beautifully.
  3. Chop the fresh ingredients: Dice the ripe avocados and halve the cherry tomatoes. Thinly slice the red onion and roughly chop the fresh basil leaves. Combining these fresh items gives the salad its vibrant, lively character.
  4. Toss the salad: In a large mixing bowl, combine the cooled pasta, avocado, tomatoes, onion, and basil. Pour over the dressing and gently toss to coat everything evenly without mashing the avocado.
  5. Serve immediately or chill: For the best flavor and texture, serve the salad right away. Alternatively, cover and chill it in the refrigerator for about 30 minutes to meld the flavors, just be sure to toss gently again before serving.

Notes

  • Choose firm avocados to hold their shape better and prevent the salad from getting mushy.
  • Use quality olive oil for a richer and smoother dressing.
  • Start with less dressing and add more as needed to avoid sogginess.
  • Rinse pasta with cold water to stop cooking and help keep pasta firm for this cold salad.
  • Add avocado last or just before serving to keep it fresh and vibrant.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No cooking required (boil pasta)
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Avocado salad, pasta salad, tomato salad, healthy pasta salad, vegan pasta salad, quick summer salad, plant-based pasta

Find it online: https://familycookspot.com/avocado-and-tomato-pasta-salad/