Avocado, Tomato and
Mozzarella Pasta Salad Recipe
A stylish,
summer salad made from ingredients representing the three colours of
the Italian flag - a sunny cheerful dish!
Ingredients: |
175 g/ 6 oz
6
225 g/ 8 oz
1
30 ml/ 2 tbsp
1
For
dressing:
90 ml/ 60 tbsp
30 ml/ 2 tbsp
5 ml/ 1 tbsp
5 ml/ 1 tsp
30 ml/ 2 tbsp
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pasta bows (farfalle)
ripe red tomatoes
mozzarella
large ripe avocado
pine nuts, toasted
fresh basil sprig, to garnish
olive oil
wine vinegar
balsamic vinegar
wholegrain mustard
pinch of sugar
salt and ground black pepper
chopped fresh basil
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Method:
-
Cook the pasta in
plenty of boiling salted water according to the
manufacturer's instructions. Drain well and
cool.
-
Slice the tomatoes
and mozzarella into thin rounds. Halve the
avocado, remove the stone, and peel off the
skin. Slice the flesh lengthways.
-
Whisk together all
the dressing ingredients, except the chopped
fresh basil, in a small bowl.
-
Just before you
are ready to serve the salad, arrange alternate
slices of tomato, mozzarella and avocado in a
spiral pattern, just slightly overlapping one
another, around the edge of a large serving
platter.
-
Toss the pasta
with half the dressing and the chopped basil.
Pile into the centre of the platter. pour over
the remaining dressing, scatter over the pine
nuts and garnish the pasta with a sprig of fresh
basil. Serve immediately.
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SERVES 4 |
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