Makes 4 Servings

Ingredients

1 avocado sliced

1 medium tomato chopped

1/3 c. black olives, sliced

4 garlic cloves crushed

4 T. olive oil

2 T. fresh lemon

8 oz. Organic Ancient Quinoa Elbow pasta gluten-free

Kosher salt to taste

Makes 4 Servings

Directions

1. 1.    Cook pasta according to the package directions.  (Note this pasta does not plump like wheat pasta.  Taste for desired tenderness.)  Drain while hot and do not rinse.
2. 2.    Crush garlic and mix with lemon juice and olive oil and set aside in a medium bowl.
3. 3.    Slice the avocado. Chop the tomato and black olives.
4. 4.    Pour the drained pasta into the mixing bowl over the garlic, lemon juice and olive oil.  Toss lightly.
5. 5.    Add the olives, avocado and tomato slowly so they don’t break down.
6. 6.    Season with Kosher salt to taste.

This dish is best served warm, not hot and is a wonderful summer pasta dish.  For a variation it can also be served cold or at room temperature.

Recipe courtesy of Picazzo’s Organic Italian Kitchen