Triple Tomato Pasta

By Pollin

Ingredients

• Balsamic Vinaigrette
• 1/4 cup olive oil
• 3 Tbl white balsamic vinegar or dark balsamic vinegar (white is preferred)
• 2 Tbl fresh lemon juice
• 1/8 tsp salt
• Fresh ground pepper to taste
• Pasta
• 16 ounces campanelle or other curly pasta
• 12 ounces ripe red tomatoes, chopped
• 12 ounces ripe yellow tomatoes or yellow pear tomatoes, chopped
• 1 (8-ounce) jar oil pack sun-dried tomatoes, drained
• 3 or 4 green onions with tops, chopped
• 1/4 cup fresh flat-leaf parsley
• 2 Tbl chopped fresh basil
• 2 large avocados
• Salt to taste

Details

Servings 8

Preparation

Step 1

For the vinaigrette, whisk the olive oil, balsamic vinegar, lemon juice, salt and pepper in a bowl.

For the pasta, cook the pasta using package directions until al dente. Drain and rinse with cold water; Place the pasta in a large serving bowl. Add the red tomatoes, yellow tomatoes, sun-dried tomatoes, green onions, parsley and basil and mix gently. Add the vinaigrette and toss to coat. Peel the avocados, chop and sprinkle with salt. Add the avocados to the pasta mixture just before serving and toss to mix. Serve at room temperature.

Cooks note...

Do not put in the refrigerator.