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Spaghetti salad with avocado, cherry date tomatoes, peppers, mushrooms, avocado

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Ingredients for 1 servings:

  • 125 g spaghetti, whole wheat
  • ½ avocado(s)
  • ½ red bell pepper
  • 6 tomatoes (cherry date tomatoes)
  • 6 mushrooms
  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Parmesan, grated
  • salt and pepper
  • Sugar
  • some basil leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with a Parmesan-balsamic dressing

Boil the pasta water, cook the spaghetti al dente, and drain. While the pasta is cooking, halve the avocado and cut into bite-sized pieces (the avocado shouldn’t be completely soft, so it doesn’t become too mushy, but not too hard either, as the flavor will be diminished). Cut the peppers into strips or rectangles, halve the cherry tomatoes, and slice the mushrooms. For the dressing, mix the balsamic vinegar, olive oil, salt, pepper, and sugar, if desired, and add the Parmesan cheese to taste. Mix the dressing, vegetables, and pasta well, serve on a plate, and garnish with a few basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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