Zoe’s Pasta Salad
Made with Avocado Oil Classic Balsamic Vinaigrette Made with Avocado Oil Classic Balsamic Vinaigrette

Zoe’s Pasta Salad

Made with Avocado Oil Classic Balsamic Vinaigrette
and Avocado Oil Classic Balsamic Vinaigrette

Zoe’s Pasta Salad

This kid-approved pasta salad includes grilled peaches, toasted pine nuts, and two flavors of BRIANNAS. Yum!

Ingredients:

  • One pound of pasta of your choice
  • 2 to 3 peaches, washed, cored and sliced
  • Pine nuts
  • 2 to 3 heirloom tomatoes, sliced
  • 1 mozarrella ball torn into chunks
  • Basil leaves, torn or chopped
  • BRIANNAS Avocado Oil Herb Vinaigrette & BRIANNAS Avocado Oil Balsamic Vinaigrette dressings

Directions:

  1. Boil pasta of your choice until al dente and set aside until ready to use.
  2. Wash and remove core of 2 to 3 peaches, then cut into slices.
  3. Brush peach slices with a little Brianna’s Avocado Oil Herb Vinaigrette and grill on both cut sides (I used a grill pan).
  4. Use the same pan to toast some pine nuts.
  5. Combine the heirloom tomatoes, fresh mozzarella and basil
  6. Add 2 tablespoons of BRIANNAS Avocado Oil Herb Vin & 2 tablespoons of BRIANNAS Avocado Oil Balsamic Vinaigrette and toss all ingredients to combine.
  7. Serve on its own or with some grilled Schwenkbraten (recipe on the blog) or Bratwurst.
Recipe Blogger

Sophie Herzog
from Dirndl Kitchen

Ingredients:

  • One pound of pasta of your choice
  • 2 to 3 peaches, washed, cored and sliced
  • Pine nuts
  • 2 to 3 heirloom tomatoes, sliced
  • 1 mozarrella ball torn into chunks
  • Basil leaves, torn or chopped
  • BRIANNAS Avocado Oil Herb Vinaigrette & BRIANNAS Avocado Oil Balsamic Vinaigrette dressings
Buy Avocado Oil Classic Balsamic Vinaigrette Buy Avocado Oil Classic Balsamic Vinaigrette Store Locator

Directions:

  1. Boil pasta of your choice until al dente and set aside until ready to use.
  2. Wash and remove core of 2 to 3 peaches, then cut into slices.
  3. Brush peach slices with a little Brianna’s Avocado Oil Herb Vinaigrette and grill on both cut sides (I used a grill pan).
  4. Use the same pan to toast some pine nuts.
  5. Combine the heirloom tomatoes, fresh mozzarella and basil
  6. Add 2 tablespoons of BRIANNAS Avocado Oil Herb Vin & 2 tablespoons of BRIANNAS Avocado Oil Balsamic Vinaigrette and toss all ingredients to combine.
  7. Serve on its own or with some grilled Schwenkbraten (recipe on the blog) or Bratwurst.

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