This past week I spent a day with some girlfriends in Little Italy. I was so pleased to find gluten-free farfalle (bow tie pasta) at one of the little Italian markets! That night I put it to good use and made a big bowl of avocado basil pasta! It was so good. I am keeping this one in rotation for our days on the sailboat. Nothing beats a great cold pasta salad! If you can't find gluten-free bowtie pasta, any pasta will do.
8 ounces gluten-free bow tie pasta (or a different shape)
2 medium avocados, halved, seeded, peeled, and chopped
6 slices cooked bacon, crumbled
2 medium ripe tomatoes, roughly chopped
1 red pepper, seeds removed and chopped
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup finely shredded Parmesan cheese
1. Cook bow tie pasta according to package directions. Drain.
2. In a large bowl combine the avocados, chopped tomatoes, crumbled bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the pasta and combine, then sprinkle with cheese.