Friday, August 20, 2010
It's been a while since I've posted a recipe on there. With things somewhat calming down, I'm slowly but surely getting back into the kitchen. Though, with the summer heat beating down right now...cooking seems like a second option to everything else at the moment. But luckily there are those dishes that don't really require slaving over a hot stove. Pasta salads are one of them. Cooking the pasta is simple enough. Toss in some other fresh ingredients add some dressing and voila. The dressing I used for this one was Girard's Champagne flavor that I had gotten to sample.
I've got to say...it was a good choice to add into the mix of piccolini pasta, tomato, avocado, pineapple, almond slices and fresh garlic. Chilled in the fridge for a little bit and a delicious meal for any weeknight done in less than 30 minutes.
1-2 c Piccolini pasta
2 medium tomato - seeded and chopped
1 large ripe avocado - seeded, peeled and chopped
1 - large garlic clove - minced
1/3 c pineapple tidbits
1/4 c almond slices
1/3 c Girard's Champagne Dressing
1/4 c extra virgin olive oil
pepper to taste
Cook the pasta according to the instructions on the package. When cooked drain the pasta and let it cool completely before adding any ingredients. Place the pasta in a large bowl and add the extra virgin olive and garlic. Toss together until completely coated. Then add the tomato, avocado, pineapple, and almond slices. Drizzle the dressing and toss together completely. Season with a little pepper and toss once more.