Avocado, Parmesan, and Walnut Pasta Salad.

The pasta salad of the summer

I just came back from a quick weekend trip to Boston, and a pasta salad for dinner sounds just right.

Especially this one.

Yes, definitely this one 🙂

Avocado is possibly the most perfect ingredient ever. I mean you can put it in thousands of dishes, desserts, and even drinks believe it or not! It just seemed so natural to make it a base for this pasta salad.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Avocado, Parmesan, and Walnut Pasta Salad.

  • 2 large avocados
  • 2 tablespoons olive oil
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon fresh or dried oregano, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parmesan, grated
  • 1/4 cup walnuts, chopped
  • 1/2 pound fusili, cooked and drained
  • 1/2 large cucumber, chopped
  • 1 cup cherry heirloom tomatoes, cut in half
  • 1 tablespoon green onion, chopped
  • Fresh basil
  1. To make avocado vinaigrette, mash avocado. Mix in olive oil, vinegar, parsley, oregano, salt, pepper, parmesan, and walnuts. Gently mix in pasta, being careful not to break up the pasta. Gently stir in cucumber and tomatoes. Plate, and top with green onion and fresh basil. Enjoy!

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