Total Time
15mins
Prep 15 mins
Cook 0 mins

A family favourite for hot summer days. We love the avocado, tomato, cheese, peppers, and fresh herbs (when we can find them!).

Ingredients Nutrition

Directions

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

5 5

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!

5 5

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.

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!