Summer Pasta Salad with Avocados from Peru


Cook & drain pasta. Toss with some olive oil and tamari. Let cool.

While the pasta is cooking, toast pine nuts: In a small saucepan, heat pine nuts on the stove top over medium heat. As soon as they become fragrant and slightly browned toss with tongs. Continue to toast until you achieve desired browning. Watch carefully so they do not burn. Let cool.

Put it all together: Toss rice noodles with the rest of the ingredients and season to taste with salt and pepper. Top with fresh basil leaves.




8 ounces rice noodles, cooked to package directions
Extra virgin olive oil
1 tablespoon tamari or soy sauce
1 Avocado from Peru, diced and tossed with some lemon juice
12 mini heirloom tomatoes, quartered, seeds discarded
1/2 cup pine nuts, toasted
1/4 cup green onion, chopped
1 shallot, chopped
1 tablespoon basil, fresh, chopped + more for garnish
Garlic salt and black pepper, to taste