1 lb. whole wheat fusilli, cooked and cooled
6 small-medium *ripe* tomatoes (its pretty to mix yellow and red ones, but any will do as
long as they are good, ripe, summer tomatoes
1 red onion
1 avocado, just ripened
3/4 cup fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
juice of 1 lemon or lime
1/2 teaspoon red pepper flakes
2 tablespoon herbs (rosemary, thyme, tarragon, etc.)
salt and pepper to taste
Chop the tomatoes into smallish pieces. For a soupy, almost gazpacho-like effect, chop them really fine.
Chop the onion finely, or slice it extra thin.
Chop the avocado into smallish cubes.
Julienne the basil leaves.
In a large bowl, mix everything but the pasta. Stir in the pasta last. Add more vinegar and oil if needed.
This dish gets better with time, so make it the day before and/or plan for leftovers! Just refrigerate it in a well-sealed container and let it marinate. It should stay good for at least a week.
You could used bulgur or another grain in place of pasta for a more tabouli-like salad. Or just eat the tomato salad on its own!