Right about now, when the heat begins creeping in, and the long sleeves and long pants and jackets make way for short sleeves, shorts, and flip-flops, advertising everywhere turns our thoughts to summer.
And suddenly everyone begins thinking about what the summer “it” thing is going to be.
Already the LA Times wrote about this summer’s song, Beautiful by Mariah Carey. (By the way, I had no idea that Mariah Carey was still around.) I listened to it a few times, and found the tune a bit catchy and fun (although the lyrics EXTREMELY worrisome with motorcycles and no helmets and boys doing things) but maybe it is the summer song. I can see people enjoying it on the beach, in the car, or at a bbq.
There are also summer fashion themes. Bold graphics, boho chic, shiny metallic looks and peekaboo cutouts. Yeah, whom am I kidding? Summer fashion to me means shorts and a tshirt, and maybe a new swim suit. But you know that summer will bring out new and fun outfits for the rest of the world and you’ll see me in my khaki shorts and black tshirt uniform.
There are the summer “it” vacation spots – Hawaii, Mexico, Europe, Thailand. These are the places to which people travel in order to enjoy some rest and relaxation.
I know not enough about music, fashion, vacations – but I DO have this summer’s PERFECT “IT” pasta salad. It’s this one. Bright, citrusy, cilantro, avocado tomato – and with pasta. It is so perfect to bring to any picnic you have and it goes with literally everything. I’ve had it with chicken, beef, and fish, and each combination is too yummy to pass up. You could also shred some rotisserie chicken into it and call it a meal salad, but I’ll let you decide to do that on your own. It’s simple to put together and it will taste great at your next gathering. The best thing about this “it” summer pasta salad is that it’s easy to put together and easy to eat.
Avocado and Tomato Pasta Salad
Serves 6 to 8
1 pound rotini or another curly pasta
¼ cup rice wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
2 cups red and/or yellow teardrop or grape tomatoes, halved
1 cup chopped fresh cilantro
1 cup chopped green onions
2 avocados, peeled, and diced
Cook pasta according to package directions. Drain, rinse well and set aside to drain and cool.
Whisk vinegar, lemon juice, honey, salt, pepper, in small bowl or measuring cup. Gradually whisk in oil. (Can be made 2 days ahead. Cover and chill.)
Mix tomatoes, cilantro, green onions with pasta. Add vinaigrette; toss to coat. Add avocado. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)