The other night I went with my sister and a friend to the Hollywood Bowl. One of the best things about seeing a concert there is bringing a picnic! It’s one of those things I always want to do but usually don’t take the time to do, and instead just buy food somewhere nearby. This time, we did it the right way. My contribution was this pasta salad.
Summer may be over, but avocados are still going strong. They are the base of this dressing, along with licorice-y tarragon and tart lime juice. The contents of the salad itself are flexible, of course, but I used a blend of interesting pastas that came in my last Foodie Pen Pal package. I also used grape tomatoes, spinach, and red bell pepper.
The main character here, though, is the dressing. Avocado is filled with healthy fat and creaminess, so you really don’t need any cream or mayo or anything of the sort. I added a tiny splash of extra virgin olive oil just to loosen things up a bit, and add a hint of flavor. Tarragon is considered a pain reliever and is also filled with antioxidants. It aids digestion as well. Who knew?
Pasta Salad with Avocado-Tarragon Dressing
- 1/2 lb. short cut pasta of your choice
- 1 large (or 2 small) avocados, halved and pitted
- juice of 1 lime (about 2 tbsp)
- 1/4 cup (loosely packed) tarragon leaves
- pinch of salt
- pinch of cayenne pepper
- 1 tsp extra virgin olive oil
- 1 cup grape tomatoes, quartered
- 2 cups baby spinach leaves, chopped
- 1 small red bell pepper, seeded and diced
1. Bring a pot of water to a boil and add the pasta. Cook until al dente, according to package directions, and drain. Immediately rinse with cold water to stop the cooking and bring down the temperature
2. While the pasta cooks, scoop the avocado flesh out with a spoon and put into the bowl of a food processor or a blender. Add the lime juice, tarragon, salt, and cayenne. Process until completely pureed and smooth, about 1 minute. Stream in the olive oil to smooth the dressing out even further, or omit if desired. Transfer dressing to a large bowl.
3. Add the cooled (it’s okay if it’s a little warm still) pasta to the bowl on top of the dressing, and add in the remaining ingredients. Toss everything together to coat well with the dressing. Cover and refrigerate until ready to eat. Serve cold.