Description

This Avocado and Tomato Pasta Salad combines creamy ripe avocado, juicy cherry tomatoes, and perfectly cooked short pasta tossed in a zesty apple cider vinegar dressing. Ready in under 30 minutes, it offers a fresh, vibrant, and nutritious dish perfect for lunch, picnics, or light dinners throughout the year.

Ingredients

Scale

Pasta

200g short pasta (fusilli, rotini, or penne)

Vegetables and Herbs

2 ripe avocados, peeled and cubed
1 cup cherry or grape tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh basil leaves, torn or chopped

Dressing

2 tablespoons apple cider vinegar (natural)
3 tablespoons olive oil (natural)
1 clove garlic, minced (natural)
Salt, to taste
Black pepper, freshly cracked, to taste
Pinch of natural gelling agent (optional)

Instructions

Cook the Pasta: Start by boiling salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and rinse with cool water to stop cooking and prevent stickiness.
Prepare the Vegetables: While the pasta cools, slice cherry tomatoes in halves and finely dice the red onion. Peel and cube the avocados gently to keep their creamy texture intact. Tear or chop fresh basil leaves for that fragrant lift.
Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil (natural), minced garlic (natural), salt, and black pepper until fully combined. Add a pinch of natural gelling agent if you want a slightly thicker dressing that clings to the pasta better.
Toss Everything Together: Place the cooled pasta in a large mixing bowl, add the avocado, tomatoes, red onion, and basil. Pour the dressing over and toss gently to combine without mashing the avocado. Adjust seasoning to taste, and you’re ready to enjoy!

Notes

Pick perfectly ripe avocados that yield slightly to gentle pressure but are not mushy.
Drain pasta well and rinse with cool water to remove excess starch and keep it from sticking.
Toss the salad gently to keep avocado chunks intact and maintain an appealing visual texture.
Chill the salad for 15-20 minutes before serving to let flavors meld beautifully.
Use fresh basil leaves to highlight vibrant and fragrant notes in the salad.
Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for best freshness.
Do not freeze the salad as the texture of avocado and pasta changes upon thawing.
Serve chilled or at room temperature; reheating is not necessary.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 150mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

Keywords: avocado pasta salad, tomato pasta salad, fresh pasta salad, easy salad recipe, healthy pasta salad, gluten free pasta salad, vegetarian pasta salad