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The dressing on this pasta salad is two whole avocados blended with olive oil and lemon juice, which makes it creamy without a drop of mayonnaise or cream. It coats orecchiette particularly well — the little cups catch it. Halved cherry tomatoes, minced garlic and torn basil go in with the pasta. Because the dressing is avocado, this is one to eat the day you make it; the lemon juice holds the colour for a while, but not forever.
In a large pot of salted boiling water, cook pasta according to package directions. Drain and set aside in a large serving bowl/Pyrex dish.
Add the garlic, tomatoes, and basil to the serving bowl and toss to combine.
In a food processor, blend together the dressing ingredients.
Pour dressing on pasta salad and mix til evenly coated. If needed, sprinkle more sea salt, pepper, oregano, and parsley to taste. Enjoy!
Ingredients
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