Summer Pasta Salad with Avocados From Peru

by Marla on July 21, 2014 · 19 comments

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Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

Happy Monday! We are so in love with this Summer Pasta Salad with Avocados From Peru & have been feasting on it often.

This salad is filled with flavor & great for ya ingredients. Pack it in your lunchbox, serve at campouts, BBQ’s & picnics!

Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

Heirloom tomatoes & Avocados from Peru make this salad colorful & vibrant…

Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

I had some rice noodles in the pantry ~ so I used those.

Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

That means this pasta salad is gluten free too, so everyone can enjoy it!

Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

Fresh basil & a light (no mayo) dressing make this perfect for bikini season.

Tamari (gluten free soy sauce), green onion & zesty shallots add to the delicate flavor. Enjoy!

Summer Pasta Salad | FamilyFreshCooking.com #glutenfree

I’m loving this Instagram contest sponsored by Avocados from Peru. You can also follow them on Facebook.

Enter the Avocados From Peru Instagram Contest! FamilyFreshCooking.com

 

Summer Pasta Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Summer Pasta Salad

Ingredients

  • 8 ounces Rice Noodles, cook to package directions
  • Extra Virgin Olive Oil
  • 1 tablespoon Tamari or Soy Sauce
  • 1 Avocado From Peru, diced & tossed with some Lemon Juice
  • 12 mini Heirloom Tomatoes, quartered & discard seeds
  • 1/2 cup Toasted Pine Nuts
  • 1/4 cup Green Onion, Chopped
  • 1 chopped Shallot
  • 1 tablespoon Fresh Basil, chopped + more for garnish
  • Garlic Salt & Black Pepper to taste

Method

  • Cook & drain pasta. Toss with some olive oil & tamari. Let cool.
  • While the pasta is cooking ~ Toast Pine Nuts: In a small sauce pan heat pine nuts on the stove top over medium heat. As soon as they become fragrant & slightly browned toss with tongs, continue to toast until you achieve desired browning. Watch carefully so they do not burn. Let cool.
  • Put it all together: Toss rice noodles with the rest of the ingredients & season to taste with salt & pepper. Top with fresh basil leaves.
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Disclosure: I’m working with Avocados from Peru to bring you new recipes & promotions.

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