Well, I guess there’s a bright side to being on strike and out of work. I am able to spend more time reading food blogs, trying out new recipes, and creating some summer fresh dishes. I’ve also become quite good friends with Pinterest!
Recently, I organized my boards on Pinterest so that all my posts from this blog and all the posts from my original blog are there as well as a separate board for all the recipes I’ve been collecting from other blogs. I invite you to follow me on Pinterest!
This salad here is one I found on Soup Addict. I pinned it to my Recipe board on Pinterest then promptly adapted it to accommodate the ingredients I had on hand at the time and to better fit with my preference for lower fat dressings. The original recipe called for using ramen noodles from a package (throw away the flavour packet), but I changed that to some lovely curly vegie pasta I had in the cupboard. Also, rather than use the called for 2 tbsps. of oil in the dressing, I used only 1 tsp and subbed in an avocado. I also upped the basil content and was able to use some of the beautiful basil we have growing in a pot on our back patio. Just look at it!
I didn’t have any heirloom tomatoes, but I did have some red and yellow grape tomatoes and the two colours along with the green of the basil worked wonderfully in the salad.
By the way, something I’ve noticed when reading other food blogs is that I really enjoy posts that have a lot of pictures. So, here we are, six pictures into this post and I haven’t even given you the recipe yet! Is it working for you? I’m not the greatest photographer, but I think my food photography is improving. Anyway, on to the recipe:
Basil Tomato Pasta Salad
2 cups curly pasta (I used about 1/2 of a 340 g package of Eddie’s Organic Vegetable Corkscrews)
1 tsp olive oil
10 red grape tomatoes and 10 yellow grape tomatoes, quartered
2 green onions, diced
1/2 yellow bell pepper, diced
handful of fresh basil, finely chopped
zest from one lemon
2 tbsps. fresh lemon juice
2 tbsps. white wine vinegar
1 tsp olive oil
1 tbsp. agave nectar
1/2 to 1 whole avacado
1/2 tsp salt
1 tbsp. minced basil
Cook the pasta until al dente, drain and rinse with cold water. Toss with 1 tsp olive oil. Add the tomatoes, green onions, yellow pepper and basil to the pasta and toss gently. Mix together all the dressing ingredients in a blender or small food processor or even using an immersion blender. Start with just 1/2 an avocado, taste, then add more avocado if you want the dressing to be thicker. Also, add a bit more salt according to taste. Pour the dressing over the pasta and vegetables, toss and let sit for a bit to allow the pasta to absorb the dressing. Serve at room temperature.