This creamy, springy whole grain pasta salad is made with avocados, tomatoes, onions, and a white balsamic vinaigrette. It’s such an aromatic dish from the lemon zest that packs a punch, but kind of melts in your mouth! The vinaigrette is so lemony and rich that salad is filling, and cuts through the dish.
STEP BY STEP
Spring Pasta Salad
Ingredients
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tbsp white balsamic vinegar
- 1 1/2 tbsp honey
- 1 1/2 tbsp basil
- 1 tbsp lemon zest
- 1/2 tsp red chili flakes
- freshly cracked pepper
- salt to taste
Salad
- 3 cup boiled whole grain pasta
- 1 cup cherry tomatoes, cut in half
- 1 cup avocado, chopped
- 1/2 cup red onions, chopped
- 1/2 cup fresh mozzarella balls
Garnish
- red chili flakes
- fresh basil
- fresh parmesan shavings
- nuts of your choice
Directions
- We will prepare the vinaigrette first to let the flavors blend together. In a bowl whisk together the olive oil , both vinegar , honey, salt, pepper, lemon zest, basil together and set the vinaigrette aside .
- Place the onions , tomatoes, avocados, fresh mozzarella in a large bowl .
- Pour the vinaigrette over top toss and combine .
- Garnish with red chili flakes, fresh basil, nuts of your choice and fresh parmesan shavings.
- Serve immediately.
Recipe Notes:
- This salad doesn’t holds up well after mixing in refrigerator for long, as avocados will turn black. So, prepare it when you are ready to eat.
- To take the harshness bite out of the red onion, be sure to slice them thinly and soak them in a bowl of ice cold water for 5-6 minutes. Then drain, pat them dry and use.
Really interesting, colorful and healthy food .. thank you for sharing (Shibasram)
Thank you! Send me a picture if you try it!