Everyone needs a pasta salad for Labor Day. It's mandatory. Who wants that nasty mayo based store kind, though? You know the stuff. The kind that you take two bites of and then reach for another deviled egg. It's just... blech.
Spruce that pasta salad up a bit, huh? The olive oil based ones are 100x better than the mayo ones, healthier, and generally more diverse. I've made them with cilantro, feta, black olives, green olives, and artichoke hearts, and they're outstanding. But do you want to know the veggie that's more amazing than artichokes in pasta salad? AVOCADO.
Yes, that egg looking thing that makes everything better. Put it on a BLT? Awesome. Salad? Awesome. quac with blue cheese? Yup. Eaten alone with salt and pepper (or even bacon salt)? Perfection. Why not put it into a pasta salad? You'd be daft not to.
Apologies for no photos, but it was gone before I could get to it.
This is adapted from the Maine Summers Coobook, by Linda and Martha Greenlaw.
12 ounces elbow macaroni
1 large avocado pitted, peeled, and chopped
1/2 cup assorted Spanish olives pitted and chopped
One 8 ounce jar pimentos, drained and chopped
1/2 cup minced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon sugar or sugar substitute
Freshly ground black pepper
Prepare the macaroni according to package directions. Cook until tender, but still firm. Rinse the macaroni under cold water and drain thoroughly. Place in a large bowl and gently mix the avocado, olives, pimentos, and red onion into the macaroni.
Whisk together the olive oil, lime juice, and sugar in a small bowl. Pour the oil mixture over the macaroni mixture and toss to coat. Season with pepper. Refrigerate, covered, until mealtime. serve cool or at room temperature. Serves 8.
I used 2 avocados and added extra onion and olives. You may need to adjust the olive oil and lime juice according to taste.