The Avocado Pasta Salad

This works great for potlucks – a cold pasta salad that’s tasty, healthy(ish) and easy to make. I find it tastes even better the next day, or at least a few hours later, once the herbs and things have settled in.

Last time I had it with a little shredded parmesan on top and a glass of white wine. Great summer meal!

You’ll need:

1 avocado, diced

2 small tomatoes, diced

2 cups gluten-free macaroni, rotini, shells, etc (corn pasta holds up the best, quinoa would be my second choice. whatever it is, don’t over cook it! keep it a bit al dente)

1/4 cup red onion, diced small or sliced thin, whichever you prefer

1 can tuna

3 tbsp bottled vinegar-based dressing

Mixed up in a big ole pot

Mixed up in a big ole pot

Cook the pasta, drain, and rinse with cold water.

Cut everything up as desired, mix together in a large bowl with the pasta, and add dressing. Toss every now and then before serving to coat all the ingredients evenly. Keep cool.

If you don’t like buying bottled dressing, or just don’t have any on hand, I usually make my own – usually a mix of olive oil with different vinegars (red wine, apple cider, white, balsamic) and some random herbs (oregano, basil, tarragon, thyme, rosemary, etc). Poke around with it, find something you like, shake it up good and throw it on!

I’m also a huge fan of avocados, so I’ll often use 2 avocados with 1 large tomato. Sometimes I want more tuna and add a second can. This recipe is highly alterable.  Have fun!

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