After two and a half days of soup and raw garlic (wonderful when one has a cold, tiresome on the senses very quickly), I was more than ready to move on to a solid dinner. So, while preparing my meals-in-mason jars for tomorrow in rehearsals, I also whipped a quick pasta salad to enjoy on the porch.
Zucchini and chickpeas in jars.
Summer pasta salad
1 cup [whole wheat] pasta, dry
3 large, ripe tomatoes
1/2 Haas avocado
extra virgin olive oil, balsamic vinegar
salt, fresh-ground pepper
3 to 5 leaves fresh basil
Instructions are hardly needed: Boil pasta as directed. Drain the cooked pasta and toss with olive oil in a bowl to let cool. Chop coarsely the tomatoes and the avocado. Toss all of the components together with more olive oil as necessary, a dash of balsamic, salt and pepper to taste. Finely chop the basil and add to the salad before serving.