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Spring Pasta Salad

Spring Pasta Salad

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.


Spring Pasta Salad

Spring Pasta Salad

  • Servings: 3-4
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  • 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
  • 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
  • red chili flakes
  • fresh basil
  • fresh parmesan shavings
  • nuts of your choice


  1. 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 .
  2. Place the onions , tomatoes, avocados, fresh mozzarella in a large bowl .
  3. Pour the vinaigrette over top toss and combine .
  4. Garnish with red chili flakes, fresh basil, nuts of your choice and fresh parmesan shavings.
  5. 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.

Spring Pasta Salad


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