April 13, 2011

Avocado Pasta Salad

1 box (16oz) Garden Rotini
6 small ripe avocados (diced large)
1 bottle (14oz) Bernsteins Cheese & Garlic Italian Dressing
12oz cherry tomatoes (halved)
1 can (6oz) black olives (halved)
1 bag (12oz) frozen broccoli florets
2-4 green onions (sliced)
2-4Tbsp fresh chopped herbs of your choice (basil, cilantro, parsley or thyme)

  • Pour dressing into a large plastic or glass serving bowl.
  • After dicing avocados, add them to the dressing & mix well...but gently.
  • Add tomatoes & olives, mixing into dressing.
  • Bring pasta to a boil (in salted water) on the stove. 
  • Just before pasta is fully cooked add the frozen broccoli florets.
  • Cook additional 2-3 minutes & then drain well.
  • Pour broccoli & pasta into the large bowl (with the veggies & dressing) while still warm.
  • Mix well with the veggie & dressing mixture.
  • Add sliced green onions & herbs, mix well. 
  • Cover with plastic wrap & cool in fridge. (All day or overnight.)
  • Serve with a sprinkle of freshly grated Parmesan cheese....or a crumble of blue or feta.
We like to serve a scoop of this over a small bed of lettuce, topped with sliced bbq tri-tip or grilled chicken. Its a perfect summer meal!

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