45 minutes
A refreshing pasta salad that combines the traditional flavors with the creamy addition of avocado and the aromatic freshness of basil.
Shallots, minced
tablespoons
Lemon Juice, fresh
tablespoons
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
Short Pasta
0 lb
Cherry Tomatoes, halved
0 pint
Cucumber, sliced
cups
Fresh Mozzarella, cut into bite-size cubes
0 lb
Avocado, diced
each
Fresh Basil, thinly sliced
cups
to taste
1. Dressing the Pasta Salad
In a large bowl, whisk together the minced shallot, fresh lemon juice, balsamic vinegar, fine sea salt, and black pepper. Let the mixture sit for about 5 minutes.
2. Pasta Perfection
Bring a large pot of salted water to a boil and cook the short pasta until al dente. Drain the pasta and let it release excess steam.
3. Marrying Pasta and Dressing
Pour the warm pasta into the bowl with the dressing and toss gently to coat. Allow the pasta to cool in the dressing.
4. Avocado Accents
Toss diced avocado with fresh lemon juice and a sprinkle of fine sea salt to prevent browning.
5. Assembling the Salad
To the cooled pasta, add halved cherry tomatoes, sliced cucumber, cubed fresh mozzarella, then gently fold in the avocado and thinly sliced fresh basil.
6. Serving with Flair
Drizzle the salad with extra-virgin olive oil, and season with salt and black pepper to taste before serving.
Use high-quality pasta like fusilli or rotini, cook just beyond al dente, immediately rinse under cold water to stop cooking and remove excess starch.
Use high-quality pasta like fusilli or rotini, and cook just beyond al dente. Immediately rinse under cold water after draining to prevent clumping and maintain texture.
Create a well-emulsified dressing with extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard or honey, garlic, and a hint of chili flake.
Create an emulsified dressing with extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard or honey, garlic, and a hint of chili flake for complexity.
Generously salt the pasta water and toss the cooled pasta with olive oil and a pinch of salt to enhance flavor.
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