RCI-ND.005.0100.001
Pasta, California Avocado and Rotini Salad
Pasta, California Avocado and Rotini Salad from the Recidemia collection
Prep5 min
Cook12 min
Total17 min
Servings4
Difficultyintermediate
Ingredients
- rotini1 Poundcooked and cooled
- carrots¼ Cuppeeled, sliced thin and blanched
- Broccoli florets½ Cupblanched
- medium Mushrooms¼ Cupsliced
- each red and yellow bell peppers¼ Cupdiced
- fresh basil leaves1 Tbspthinly sliced
- ¼ Cup
- tablespoon balsamic vinegar½ Cup
- California avocado½ unitseeded, peeled and cubed
Method
1
Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and rinse with cold water until completely cooled, then transfer to a large mixing bowl.
2
Bring a separate pot of salted water to a boil and blanch the carrot slices for 2-3 minutes until just tender-crisp. Remove with a slotted spoon and place on a paper towel to cool.
3
In the same boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and let cool on a paper towel.
4
Slice the mushrooms thinly and add them directly to the cooled rotini along with the blanched carrots and broccoli florets.
5
Dice the red and yellow bell peppers into uniform pieces and add to the pasta mixture.
6
In a small bowl, whisk together the prepared Italian dressing and balsamic vinegar until well combined.
7
Pour the dressing over the pasta and vegetables and toss gently to coat all ingredients evenly.
8
Just before serving, halve the California avocado and remove the seed, then peel and cube the flesh.
9
Add the cubed avocado and thinly sliced fresh basil to the salad and fold in gently to avoid breaking the avocado pieces.
10
Divide the salad among four serving bowls or plates and serve immediately at room temperature.