Dover Canyon Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package rotelle pasta or 1 (12 ounce) package rotini pasta (rotelli is more traditional, but we’ve also used penne and small rigatoni—anything with a twisted or)
• 1 dash sea salt
• 2 cups tomatoes or 2 cups yellow tomatoes, cubed
• 2 avocados, pitted and cubed (optional)
• 1/2 cup basil leaves, torn into 1/2 inch pieces
• 4 ounces parmigiano-reggiano cheese, coarsely grated (we like reggiano/parmesan for this salad because it’s slightly salty and adds a lot of flavor, but y)
• 1/2 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh herbs (oregano, chives, or basil)
• 1 dash sea salt
• freshly cracked black pepper

Recipe

• 1 in a large stockpot, bring 8 cups of water and a dash of sea salt to a boil.
• 2 add the pasta and cook over medium heat according to package directions until al dente, 8 to 12 minutes.
• 3 remove from heat, rinse pasta with cold water and drain thoroughly.
• 4 allow to cool.
• 5 in a large, attractive bowl, gently combine the pasta, roma tomatoes, avocado, basil and grated reggiano/parmesan.
• 6 in a small bowl, whisk together the olive oil, balsamic vinegar and herbs.
• 7 pour over the pasta salad and toss gently.
• 8 cover with plastic wrap and allow to marinate in the refrigerator for at least half an hour.
• 9 toss again before serving.
• 10 suggestion: anything from a chilled sauvignon blanc to a mellow like chardonnay or pinot blanc would go with the light, creamy flavors of this pasta salad, or try gently spicy reds like pinot noir and sangiovese.