Another pasta recipe? But of course!
The weather has finally cooled from 95+ degrees F to breezy 70s. Bring on the warm jackets and wool skirts and jeans! (Or possibly all at once for the most amazing fashion disaster this side of Illinois.)
Yet, I cling to the tastes of summer. Just because it feels like autumn doesn’t mean our tomato plants have stopped producing. Combined with avocado, blue cheese, and a simple lemon mustard dressing, the tomato in this pasta salad takes you from summer to autumn with ease.
Whole Grain Pasta Salad with Lemon Mustard Dressing
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: side vegetarian avocado lemon tomato
- 1 pound whole grain pasta, any short variety
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper, freshly ground
- 2 cups chopped tomatoes or halved cherry tomatoes
- 1 large avocado, seeded and chopped
- 1/2 cup fresh thyme or basil, chopped
- 1/2 cup blue cheese, crumbled
Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Drain and set aside.
Whisk together mustard, garlic, lemon juice and olive oil in a small bowl. In a large bowl, combine pasta, tomatoes, avocado and chopped thyme/basil. Add lemon dressing and stir to combine. Gently stir in blue cheese. Add salt and pepper to taste.
Q: What are you most looking forward to this autumn?
P.S. Bonus pic! I served this pasta salad recently during my open hours at Strawberry Fields. Apparently I underestimated the enthusiasm for lemon dressing and was scraping bottom long before my hours were over. I’ve really got to start making larger batches.
P.P.S. Friday’s post will be on Saturday to coincide with the Recipe Redux schedule, so check back then!