I am being overwhelmed by basil. It is my fault. Afterall, I did plant 5 plants willingly. So starts the summer search for basil recipes. If you have any to suggest, please let me know.
Avocado Basil Pasta Salad
- 8 ounces bow tie pasta, cooked
- 2 medium avocados, coarsely chopped
- 6 bacon slices, fried crispy and crumbled
- 2/3 cup fresh basil, chopped
- 2 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tbsp olive oil
- Black pepper and salt to taste
- 1/2 cup Parmesan cheese
In a small microwave safe dish, microwave the garlic in the olive oil for about 30 seconds. In a large bowl, coat the avocado in the lemon juice (that way any leftovers will not brown). Combine the avocado with the other ingredients. Toss to combine. Serves 4.
This sounds like a tasty pasta salad and the avocado pretty much eliminates any need for mayo. I like mayo but all too often it smothers many of the salad’s other flavors. This salad, though, sounds just about perfect just as it is.
I like that this salad is simple and easy to make. I hope you try it.
What a clever pasta dish…must be nice and creamy with the avocado.
It is very creamy and a nice substitute for people who don’t like mayo.
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Rufus' Food and Spirits Guide said:
Sounds tasty. If you haven’t already make extra batches of pesto and freeze them. I just put a few tablespoons in a sandwich bag, roll and freeze. I make enough to get me through the year. They don’t take up much freezer room either.
does the color change to black? I really dislike that color in pesto 🙂
Debra Pangestu said:
Never would have thought of putting avocados in a salad – what a terrific idea!