Tomato, Basil & Avocado Pasta Salad
Tomato, Basil & Avocado Pasta Salad
serves 2 cooks in 20 minutes difficulty one

This week I’m away in Provence on holiday, which is something that has been really long overdue. Between writing my cookbook and launching Naturally Sassy Food life has been manic, and I haven’t truly stopped to breathe, rest and rejuvenate. For seven days I’ll be sitting around by the pool, drinking pineapple and coconut smoothies, reading endless time-wasting books and watching lots of Grey’s anatomy.. with an interlude or two of blogging – like now!

One of my favourite things about being away are the pool-side lunches, throwing together bowls of market hummus and tapenade, a beautiful big green salad and leftovers from the night before. This recipe fits into this brief as a really super quick and delicious lunch that is perfect for using up leftover pasta – and utilising the fresh flavours of Basil, Beef Tomatoes and Avocado. It’s a real winner, and something you can knock up in your sleep… which is always a good thing when you’re on holiday!

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The Ingredients

2 servings Brown Rice Pasta (see the brands packaging and this always differs)

1 large avocado, cubed

4 large beef tomatoes, chopped

A good handful of basil

Juice of 1/2 lemon

2 tablespoons good quality olive oil

A generous pinch of salt

Method

Start by cooking the pasta as per the instructions on the brands packaging. Once it’s cooked, rinse through cold water until the pastas cold. Drain well.

Put the pasta into a big bowl and add in the cubed avocado, chopped tomato basil, olive oil, salt and lemon juice. Mix well so all the flavours combine. Enjoy!

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