We had half an avocado in our fridge from last night and I couldn't bear to see it go to waste. Also we had about 1/2 block of good quality feta from a dinner party we had a few nights ago. So- I got my brain working on how I could take advantage of this readily available bounty and make myself a delicious lunch. In other words I was hungry and had no desire to go to a store so I worked with what I had. But, as you know, necessity is the mother of invention, so I present to you the surprisingly fresh and delicious result!

I would make this again if we were having vegetarians over, or you could use it as a bed for grilled chicken or fish. It would also be good at a summer BBQ. And the whole thing took 15 minutes start to finish!




Warm Pasta Salad with Avocado, Tomatoes, and Feta
I didn't used to think of putting avocados with pasta but Ross taught me that it's a mutually beneficial combination. I think this amount will make enough for 2 people as a meal or 4 as a side. Obviously you can just up the ingredient amounts to make as much as you want, since there aren't that many to begin with.

Ingredients:

• 1/2 pound uncooked pasta (I used fusilli so it would grab the feta better)
• 1 avocado, roughly chopped
• about 2 T good olive oil
• big pinch of coarse salt (I used the favored sel gris)
• about 5 grinds of fresh pepper
• juice of 1/2 lemon
• 2 tomatoes, diced
• good quality feta cheese

Method:

• Cook the pasta according to instructions.
• Meanwhile, whisk the avocado, oil, salt, pepper, and lemon juice, breaking up the avocado with the whisk. There can be small chunks of avocado. Add the tomato and combine.
• When the pasta is done cooking, drain it and rinse it so it's not cold, but not so hot. I think that's called "warm."
• Toss with avocado/tomato mixture to coat, and top with a generous crumbling of feta.