I love a good pasta salad when the weather is warm. This one is perfect to take along to a BBQ, picnic, or the beach. The avocado makes it nice and creamy, without adding dairy and there is a great tangy flavor from the lemon in the vinaigrette. Super simple and delicious. You could always top with finely chopped toasted walnuts, or toasted pine nuts for crunch. Enjoy!
For the dressing:
6 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh thyme
1 clove garlic, finely minced or put through a garlic press
Salt and black pepper to taste
For the pasta:
1 lb medium shell pasta
3 cups cherry or grape tomatoes halved
1⁄2 cup finely chopped fresh basil leaves
1⁄2 cup finely chopped fresh spinach leaves
4 avocados, cut into bite sized pieces
- Cook pasta according to package directions.
- Drain and rinse pasta under cold water to stop the cooking process. Set aside. 3. Put all dressing ingredients into a mason jar fitted with a lid, and shake until well combined. Set aside.
- Toss pasta with tomatoes, basil, and spinach until combined.
- Add avocado and dressing, gently toss to combine.
- Serve and enjoy!
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