Thursday, September 2, 2010
Pasta salad with avocado, tomatoes and olives
So, for all of you who don't like mayo: there's absolutely none in this recipe. The pasta salad gets its creaminess from the avocado, which is not only delicious but it's also good for you. The other ingredients —fresh tomatoes, olives, evoo, Parmesan cheese, olives— compliment the avocado flavor nicely and the result is a refreshing dish that is a little different from your usual pasta salad.
And now I'm off to Bologna —not to eat like a pig, for once, but for the Arcade Fire concert. So excited!
PASTA SALAD WITH AVOCADO
1 box of penne pasta or other short pasta
1 pint cherry tomatoes, quartered
A handful black olives
1/2 cup Parmesan cheese, grated
Crushed red pepper, to taste
Extra virgin olive oil
Cook pasta according to directions, drain and let cool, drizzling with olive oil so that it doesn't get gluey.
In a food processor pulse the avocado with the cheese and enough olive oil to obtain a smooth cream.
When pasta is cold, add avocado mixture, black olives, tomatoes and season with crushed red pepper and more olive oil if needed.