Avocado Basil Pasta Recipes

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AVOCADO BASIL PASTA

This looks so good, I belive it could be served as a salad or as a one-one dish meal. The recipe comes from Better Homes & Gardens Magazine.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Avocado Basil Pasta image

Steps:

  • Cook pasta according to package directions.
  • Drain.
  • Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice,olive oil, garlic, pepper, and salt.
  • Add the hot pasta and toss to combine.
  • Transfer to a serving bowl.
  • Sprinkle with cheese.

Nutrition Facts : Calories 471.5, Fat 26.1, SaturatedFat 5.1, Cholesterol 56, Sodium 192.5, Carbohydrate 50.8, Fiber 8.8, Sugar 2, Protein 11.9

8 ounces bow tie pasta or 8 ounces wagon wheel macaroni
2 medium avocados, halved,seeded,peeled and coarsely chopped
6 slices bacon, crisp cooked,drained and crumbled
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup finely shredded pecorino romano cheese

CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL

With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.

Provided by Melissa Clark

Categories     lunch, pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15



Classic Pasta Salad With Mozzarella, Avocado and Basil image

Steps:

  • To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
  • In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
  • Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
  • Drizzle with olive oil, cracked black pepper and salt to taste before serving.

3 tablespoons minced shallot or red onion
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon balsamic vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt, as needed
1 pound short pasta, such as campanelle, fusilli or farfalle
1 ripe avocado, peeled, pitted and diced
1 tablespoon fresh lemon juice
1 pint cherry tomatoes, halved
1/2 cup sliced cucumber
1 pound fresh mozzarella, cut into bite-size cubes
1/4 cup shaved Parmesan
1/4 cup thinly sliced fresh basil

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