Total Time
20mins
Prep 5 mins
Cook 15 mins

A cold, uncooked sauce stirred through hot pasta makes an easy and nutritious meal on a hot day. Another favourite of mine from Alison & Simon Holst's "Very Easy Vegetarian Cookbook".

Ingredients Nutrition

Directions

  1. Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
  2. While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
  3. Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
  4. When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.
Most Helpful

5 5

Delicicous! I so enjoyed this salad! The avocadoes made it so creamy and I used fresh tomatoes from the garden. I halved the recipe for my DH and I. Thanks for a summer treat! Made for the Australian Swap Aug. 2009.

5 5

Wow! This recipe looked like it would be good, but it was even better -- fantastic! I loved the tangy flavor of the limes, vinegar and capers, and the avocado added its own buttery taste. I usually use dried basil in my recipes (to save money), but this time I used fresh and it made all the difference in the world. Next time I'm going to use two avocados -- just because I love them -- and the highest quality olive oil. Even though my olive oil was just o.k., the salad was superb. I'm sure using a better quality oil next time will take this from a 5 star to a 10 star for us. Thanks so much for sharing this keeper!