I’ve been all about the salads lately. Veggie salads, potato salads, and yup, you guessed it – pasta salad. We’ve been putting the new grill to good use, and I’ve been craving cold salads to go with the tons and tons of protein. So naturally, for this week’s edition of Presto Pasta Nights, I chose to go with a pasta salad.
I have a huge case of Penzey’s love. I don’t think it helps that we have one right here in town, because I spend far too much money in there. I think we have at least one bottle of damn near every spice they carry. But one of my favorites right now is their Country French Vinaigrette seasoning, which is great as more than just salad dressing. This recipe is straight out of their catalog, and is exactly what I was looking for.
Avocado Pasta Salad
recipe adapted from Penzey’s Spices
1 lb. bag dry pasta of your choice
1/2 c. crumbled feta cheese
1 pint cherry tomatoes, cut in quarters
1 bunch green onions, ends removed, thinly sliced
1-2 ripe avocados, peeled and chopped
3 tbsp. Penzey’s Country French Vinaigrette seasoning
3 tbsp. water
4 tbsp. red wine vinegar
1/2 c. mayonnaise
1/4 c. olive oil
1 tbsp. honey
Boil the pasta according to the package directions. While it is cooking, clean and chop the vegetables and crumble the cheese. In a large serving bowl, mix the seasoning with water, let stand a few minutes, and then whisk in the rest of the dressing ingredients. Rinse the pasta and drain very well. Toss the pasta with the dressing. Add the onions, tomatoes, avocado (hold off on adding these until a couple of minutes before serving to maintain best color) and cheese, and then toss again and serve.