It’s Memorial Day weekend, and lucky for me the Dallas Farmers Market is full of locally grown produce that offers me endless opportunities for fast, fresh meals. I’ve started making at least one trip there a week to stock up on what’s in season.
This pasta salad is one of my favorite “go to” recipes, and can be changed by adding your favorite vegetables or what is in season. We made it a little more healthy today by using whole wheat pasta.
If you are in a lazy cook mood, try buying a cucumber tomato salad already prepared at your local deli and just add the pasta.
Perfect Pasta Salad
(1) fresh tomato, diced
(1) Avocado, sliced
(1) Cucumber, peeled and diced
1/2 Red Onion, chopped
1/4 cup Cilantro, chopped (dill is a great substitution if you prefer)
8 oz. pasta of your choice cooked, drained and chilled – I like rotini
3 T. Red wine vinegar
1 t. fresh squeezed lemon juice
1/4 c. Olive oil
Salt and pepper to taste
Cook pasta in boiling water, drain and cool to at least room temperature. While pasta is cooling, chop and slice avocado then toss in lemon juice. Peel and slice other vegetables, then place in serving bowl. Add cooled pasta, oil and vinegar and toss, then add salt and pepper to taste.