Thursday, May 24, 2012

yes, please.

avocados? goat cheese? yes, please!
i am pretty sure it took me about half of a second to decide i needed to make this recipe. i promptly added the ingredients to the weekly grocery list and sent matt on his way. best decision ever.
the three of us all helped make it last night and then gorged ourselves on it. i am actually surprised there was any left for my lunch today. (i am actually chewing as i am tying this.)
so here it is.... the best pasta salad i have ever had.

*also, side note.... i am NOT lactose intolerant. i will be celebrating later with an ice cream cake.

Pasta Salad with Avocados & Black Beans in a Goat Cheese Lime Vinaigrette

1/2 Box Barilla Piccolini Mini Zucchini & Spinach Wheels Pasta
2 Ripe Hass Avocado, pitted and chopped
1-15oz. Can Black Beans, rinsed
1 Large Plum Tomato, diced
2 Scallions, chopped
Prepared Goat Cheese Lime Vinaigrette

Cook pasta according to package directions, drain and let cool, then add to a large bowl. Add the avocado, beans, tomatoes, scallions and prepared vinaigrette and mix well. Makes 8 cups

Goat Cheese Lime Vinaigrette
1/4 c. Crumbled Goat Cheese
1 tbsp. Fresh Cilantro, chopped
1 Lime, juice only
1/4 c. Distilled White Vinegar
1/4 c. Canola Oil
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Whisk all ingredients together until they are well combined. 

hope you have an awesome weekend. i will spending mine at a wedding in PA!

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