Ingredients:
1 (12 ounce) packages rotelle pasta or 1 (12 ounce) packages rotini pasta ( Rotelli is more traditional, but we’ve also used penne and small rigatoni–anything with a twisted or)
1 dash sea salt
2 cups tomatoes or 2 cups yellow tomatoes, cubed
2 avocados, pitted and cubed (optional)
1/2 cup basil leaves, torn into 1/2 inch pieces
4 ounces parmigiano-reggiano cheese, coarsely grated ( We like Reggiano/Parmesan for this salad because it’s slightly salty and adds a lot of flavor, but y)
1/2 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh herbs ( oregano, chives, or basil)
1 dash sea salt
freshly cracked black pepper
Directions:
In a large stockpot, bring 8 cups of water and a dash of sea salt to a boil.
Add the pasta and cook over medium heat according to package directions until al dente, 8 to 12 minutes.
Remove from heat, rinse pasta with cold water and drain thoroughly.
Allow to cool.
In a large, attractive bowl, gently combine the pasta, roma tomatoes, avocado, basil and grated Reggiano/Parmesan.
In a small bowl, whisk together the olive oil, balsamic vinegar and herbs.
Pour over the pasta salad and toss gently.
Cover with plastic wrap and allow to marinate in the refrigerator for at least half an hour.
Toss again before serving.
Wine suggestion: Anything from a chilled sauvignon blanc to a mellow white like chardonnay or pinot blanc would go with the light, creamy flavors of this pasta salad, or try gently spicy reds like pinot noir and sangiovese.
Servings: 6-8
Time preparation: 20 min.
Time total: 20 min.