Pasta salad with avocado, walnuts, cherry
tomatoes and rosemary-balsamic vinaigrette
Serves 4
A delicious and nourishing pasta
salad with cubed avocado, cherry tomatoes, walnuts, grated carrot
and Kalamata olives, coated in a rustic rosemary-balsamic
vinaigrette.
8 oz (250g) short pasta (like
fusilli)
1 avocado – cut into small cubes
20 cherry tomatoes – halved (or 2 diced tomatoes)
1 carrot – grated
8 Kalamata olives – finely chopped
1 scallion – thinly sliced
½ cup walnuts – roughly chopped
4 tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 garlic clove – minced
COOK the pasta according to package
directions. WHILE the pasta is cooking, place the olive oil,
vinegar, rosemary, garlic, salt and pepper in a screw-top jar and
shake until well combined. RINSE the cooked pasta under cold water
and drain thoroughly. ADD the pasta to a large salad bowl along with
the avocado, cherry tomatoes, carrot, olives, scallion and walnuts.
ADD the dressing and toss gently to combine.
© MediterrAsian.com