Now that you know how to make a Tomato Avocado Salad, you can use any leftover ingredients for this pasta salad! Same technique as before, just throw in some cooked pasta and add a little bit of garlic if preferred. I found some really pretty baby heirloom tomatoes and used them for this pasta but feel free to use any type of cherry/grape tomatoes here. 


You can store this pasta salad in the fridge for up to 3 days and is great for lunch, dinner or even a snack! You can also use gluten-free pasta for those of you with allergies or maybe try it with a hearty grain like bulgar or wheat berries.  



(2 servings) 

  • 2 handfuls cherry tomatoes, halved 
  • 1 avocado, cubed
  • 2 cups cooked pasta or grain
  • 1 lemon, squeezed
  • 1 garlic clove, finely chopped
  • handful cilantro, finely chopped 
  • 2 TB EVOO  
  • Salt Pepper to taste  
  • handful of toasted pine nuts

Whisk lemon juice, garlic clove, cilantro and EVOO in a large bowl and taste with salt and pepper. Mix in cooked pasta, tomatoes and avocado and gently mix. Taste with salt and pepper and throw in handful of toasted pine nuts. Mix and plate -- garnish with fresh cilantro and additional pine nuts if desired. 

**** Grate a little bit of fresh lemon zest at the end to add some brightness. 

Be sure to check out our recipe video to learn a cool trick on how to slice cherry tomatoes quickly and watch our tomato video to learn how to pick, store and prep the fruit!

And if you've ever wondered how to quickly ripen an avocado, check out our video on avocados to find a neat tip!  



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