SALADS

Pasta salad with avocado, walnuts, cherry tomatoes and rosemary-balsamic vinaigrette

Pasta salad with avocado, walnuts, cherry tomatoes and rosemary-balsamic vinaigrette

Before I introduce you to our latest recipe I wanted to say thank you to all the people who’ve emailed and messaged us about our new ebook, The Optimal Health Solution (which we’re giving away for free).

We’re really excited about the positive benefits so many of you have been getting from the 10-day MediterrAsian diet and lifestyle plan in the book – including losing body fat, sleeping better and having lots more energy. Many people were also surprised by how much food they got to enjoy as part of the plan. One of our readers in Florida, Linda, told us: “I was constantly eating delicious food, and I thought there’s no way I was going to lose weight. But when I got on the scales for the first time in 10 days I couldn’t believe I’d lost nearly 6 pounds.”

It was also really nice getting positive feedback from one of the world’s foremost nutrition experts, Dr. David L. Katz, the Founding Director of Yale University’s Yale-Griffin Prevention Research Center, who called the book “Very interesting!”

If you haven’t got a copy of the book yet, here’s the download page.

Now, on to our latest recipe. Not only is it one of the tastiest pasta salads I’ve ever eaten, it’s also packed with nutrient-rich ingredients. Avocados are rich in heart-healthy monounsaturated fat, vitamin C and potassium; walnuts are a good source of omega-3 fatty acids and dietary fiber; the cherry tomatoes are rich in lycopene – a powerful antioxidant; and carrots are a great source of beta carotene, which has anticancer properties. Even the cold pasta is a good source of resistant starch, which helps balance blood sugars and feeds the good bacteria in your gut.

Pasta salad with avocado, walnuts, cherry tomatoes and rosemary-balsamic vinaigrette
Serves 4
A delicious and nourishing pasta salad with cubed avocado, cherry tomatoes, walnuts, grated carrot and Kalamata olives, coated in a rustic rosemary-balsamic vinaigrette.
8 oz (250g) short pasta (like fusilli)
1 avocado – cut into small cubes
20 cherry tomatoes – halved (or 2 diced tomatoes)
1 carrot – grated
8 Kalamata olives – finely chopped
1 scallion – thinly sliced
½ cup walnuts – roughly chopped
4 tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 garlic clove – minced
COOK the pasta according to package directions. WHILE the pasta is cooking, place the olive oil, vinegar, rosemary, garlic, salt and pepper in a screw-top jar and shake until well combined. RINSE the cooked pasta under cold water and drain thoroughly. ADD the pasta to a large salad bowl along with the avocado, cherry tomatoes, carrot, olives, scallion and walnuts. ADD the dressing and toss gently to combine.