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This pasta salad is great when avocados are at their peak-ripe, flavorful and inexpensive. While the salad can be made ahead of time and refrigerated for a few hours before serving, add the avocados at the last minute before serving for the best color and flavor. Pasta salad is always great for a healthy, tasty summer meal.

  • 1 lb. bag dry pasta (we like tricolor rotini, fusilli, or wagon wheels for parties)
  • 1/2 Cup crumbled feta cheese (shredded Parmesan is also very tasty if you aren't fond of feta)
  • 1/2-1 pint cherry tomatoes, cut in quarters
  • 1 bunch green onions, ends removed, thinly sliced
  • 1-2 ripe avocados, peeled and chopped


  • 2-3 TB. water
  • 3-4 TB. balsamic or red wine vinegar
  • 1/2 Cup light mayonnaise
  • 1/4 Cup olive oil
  • 1 TB. honey

Boil the pasta according to the package directions. While it is cooking, clean and chop the vegetables and crumble the cheese. In a large serving bowl, mix the COUNTRY FRENCH VINAIGRETTE with water; let stand a few minutes, then whisk in the rest of the dressing ingredients. Rinse the pasta and drain very well. Toss the pasta with the dressing. Add the onions, tomatoes, avocado and cheese, then toss again and serve.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 6-8

Country French Vinaigrette 2.6 oz. 1/2 cup jar

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