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Avocado and Tomato Pasta Salad

Avocado and Tomato Pasta Salad

  • Author: Christopher
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Avocado and Tomato Pasta Salad blends creamy ripe avocados, juicy cherry tomatoes, smoky turkey bacon, and shredded plant-based cheese with fresh basil and a flavorful dressing. The salad is vibrant, refreshing, and full of wholesome goodness, making it perfect as a light lunch or colorful side dish for any occasion.

Ingredients

Scale

Pasta and Main Ingredients

  • 2 cups rigatoni or penne pasta
  • 2 ripe avocados
  • 1 cup cherry tomatoes, halved
  • 4 slices smoky turkey bacon
  • 1/2 cup shredded plant-based cheese
  • 1/4 cup fresh basil leaves

Dressing

  • 3 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon garlic powder (natural)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon natural gelling agent (optional)
  • 1 tablespoon lemon juice (natural)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process and keep the pasta cool and firm.
  2. Prepare Turkey Bacon and Veggies: While the pasta cooks, crisp the turkey bacon in a pan over medium heat until golden and crispy. Drain on paper towels, then chop into bite-sized pieces. Halve the cherry tomatoes and dice the avocado, tossing both lightly with lemon juice to maintain their vibrant color.
  3. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, vegetarian Worcestershire sauce, garlic powder, salt, pepper, and the natural gelling agent if using. This blend will bring all the salad flavors together beautifully.
  4. Combine Everything Together: In a large mixing bowl, gently toss the cooled pasta with the chopped turkey bacon, avocado, cherry tomatoes, shredded plant-based cheese, and fresh basil leaves. Pour the dressing over and mix carefully to coat all ingredients without mashing the avocado.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature and enjoy the fresh, creamy, and smoky combination.

Notes

  • Use firm avocados that yield slightly to gentle pressure to avoid mushy texture.
  • Cook pasta al dente to keep it firm and prevent mushiness after chilling.
  • Chill the salad before serving to allow flavors to blend and the texture to set perfectly.
  • Toss the salad gently to avoid breaking down the avocado and tomatoes.
  • Adjust salt and pepper after combining to achieve balanced seasoning.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling, Pan Frying, Mixing
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: Avocado pasta salad, tomato pasta salad, plant-based cheese salad, turkey bacon pasta salad, fresh basil salad, healthy pasta salad

Find it online: https://easyrecipeplanet.com/avocado-and-tomato-pasta-salad/