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Avocado Pasta Salad

Simple, nutritious, and tasty! From Hamodia Magazine.


  • 1 lb FiberGourmet Light Pasta (Garlic Parsley)
  • Half-cup extra virgin olive oil
  • 12-15 basil leaves, washed and chopped
  • 1 cup sun dried or oven roasted tomatoes, or fresh grape tomatoes halved
  • 1 cup pine nuts (pignolia)
  • 2 garlic cloves, crushed
  • Kosher salt to taste
  • 2 ripe avocados, cut into cubes


  1. Boil pasta according to package directions. Drain and toss with olive oil.
  2. Add basil, tomatoes, garlic and pine nuts.
  3. Season to taste with salt. (Salad can be prepated in advance up to this point)
  4. Add avocado just before serving. Toss to combine.
  5. Serve warm or at room temperature.