Ingredients:

  • 350 g (12 oz) Dried short-cut pasta (e.g., Fusilli, Rotini, or Orecchiette)
  • Coarse sea salt (for boiling water and seasoning)
  • 1 pint (about 300 g) Cherry or grape tomatoes, halved
  • 1/4 cup (about 40 g) Finely diced red onion
  • 1/2 cup (about 75 g) Crumbled Feta cheese (optional)
  • 2 medium, ripe Hass avocados, pitted and roughly chopped
  • 1 cup (packed, approximately 30 g) Fresh basil leaves
  • 1/4 cup (about 30 g) Lightly toasted pine nuts
  • 1/4 cup (about 25 g) Freshly grated Parmesan or Grana Padano
  • 2 large cloves, peeled garlic
  • 3 tablespoons Freshly squeezed lemon juice
  • 1/4 cup (60 ml) High-quality extra virgin olive oil
  • 2–4 tablespoons Cold water (for thinning, if needed)
  • 1/2 teaspoon Freshly cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 10-12 minutes). Drain the pasta immediately and rinse briefly under cold water to stop the cooking process and remove excess starch. Drain thoroughly.
  2. In the bowl of a food processor, add the chopped avocado, basil, toasted pine nuts, Parmesan, garlic cloves, and lemon juice. Process until the mixture is broken down and slightly crumbly. Stop and scrape down the sides. With the motor running, slowly stream in the olive oil until the mixture becomes smooth and creamy. If too thick, add cold water (1 tablespoon at a time) until it reaches a thick, pourable consistency. Season the pesto with salt and pepper as needed.
  3. Place the cooled pasta, halved cherry tomatoes, diced red onion, and crumbled Feta (if using) into a large mixing bowl. Pour the avocado pesto over the pasta and vegetables. Gently fold the ingredients until the pasta is fully coated and the pesto is evenly distributed.
  4. Cover the mixing bowl and refrigerate the pasta salad for at least 30 minutes. This chilling time is essential for the pasta to absorb the vibrant flavors. Before serving, taste and stir in 1-2 teaspoons of fresh lemon juice or a drizzle of olive oil to loosen it up if necessary. Serve chilled.