Pasta tossed with tomatoes, avocado, cucumber, corn, and herbs in a red wine vinaigrette. This summer market pasta is delicious, simple, and the kind of meal you’d want on a warm day.
Happy Sunday!
I hope wherever it is that you are that you are safe. It’s been rough the past few days in San Francisco. There are wildfires around us that have been burning for weeks now. We’ve had a day last week where the sun could not come out and the skies were dark and red from plumes of smoke from the wildfires. And these last couple days the air has been tainted by smoke and ashes to the point where it was hazardous to breath the air outside. 2020 is something, isn’t it?
So wherever you are, stay safe. <3
In the mean time, I’m sharing this summer market pasta salad with you. It’d be perfect for picnics, for BBQs, for a quick weeknight meal, for a warm summer transitioning to fall day. And you can easily switch out ingredients for your favorite ones.
I tried to keep this pasta salad as simple as possible with ingredients that I already had on hand. But it can easily be switched up to use ingredients that you already have instead. Super versatile. Super simple. And so delicious.
I use rainbow rotini pasta because I found half a box lying in my pantry waiting to be used. Add cherry tomatoes, sliced avocado, cucumber, sweet corn, and roughly torn herbs. Packed full of flavor and texture. Drizzle red wine vinaigrette loaded with shallots and garlic over the pasta salad. Soo good.
Cook the pasta according to the directions on the package. Drain the pasta, transfer to a large bowl, and set aside for now.
Prepare all the ingredients. Add sliced cherry tomatoes, sliced cucumbers, avocado, roughly torn basil, roughly torn mint. Slice corn off the cob into the bowl.
In a small bowl, whisk together garlic, shallot, olive oil, red wine vinegar, oregano, and salt until combined.
Pour the red wine vinaigrette over the pasta salad. Toss to combined all the ingredients.
Serve the summer harvest pasta salad cold. Season with salt and pepper to taste.
Enjoy!
- ½ pound pasta
- 2 cups cherry tomatoes, sliced
- 1 small cucumber, sliced
- 1 large avocado, sliced
- 1 -2 sprig basil, roughly torn
- 1-2 sprigs mint, roughly torn
- 1 corn on the cob, sliced
- 4 cloves garlic, minced
- 1 shallot, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2½ teaspoons dried oregano
- 1- 1½ teaspoon salt
- Salt and pepper to taste
- Cook the pasta according to the directions on the package. Drain the pasta, transfer to a large bowl, and set aside for now.
- Prepare all the ingredients. Add sliced cherry tomatoes, sliced cucumbers, avocado, roughly torn basil, roughly torn mint. Slice corn off the cob into the bowl.
- In a small bowl, whisk together garlic, shallot, olive oil, red wine vinegar, oregano, and salt until combined.
- Pour the red wine vinaigrette over the pasta salad. Toss to combined all the ingredients.
- Serve the summer harvest pasta salad cold. Season with salt and pepper to taste.
