1 box (16 oz) rotini pasta
1 Tbsp olive oil
2 avocados, ripe
1 Tbsp balsamic vinegar
1 Tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
fresh grated Parmesan cheese (optional)
Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm.
In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth.
Add the warm cooked pasta to the bowl with creamy avocado-balsamic mixture and toss until pasta is coated.
Add the herbs to the pasta bowl and stir.
Cut the other avocado into bite size pieces and add to bowl.
Add the grape tomato halves to the bowl.
Toss gently together, then taste and add salt and pepper if desired.
You may wish to drizzle in more balsamic vinegar, then toss, and taste again and adjust seasonings.
Serve immediately or you may chill this and eat later. If you chill it in the refrigerator, remove and let sit out for 10 to 15 minutes before serving. Avocados taste best at room temperature or just a touch cooler.
Serves 4.
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