Classic Pasta Salad With Mozzarella Avocado And Basil Food

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CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL



Classic Pasta Salad With Mozzarella, Avocado and Basil image

With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.

Provided by Melissa Clark

Categories     lunch, pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons minced shallot or red onion
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon balsamic vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt, as needed
1 pound short pasta, such as campanelle, fusilli or farfalle
1 ripe avocado, peeled, pitted and diced
1 tablespoon fresh lemon juice
1 pint cherry tomatoes, halved
1/2 cup sliced cucumber
1 pound fresh mozzarella, cut into bite-size cubes
1/4 cup shaved Parmesan
1/4 cup thinly sliced fresh basil

Steps:

  • To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
  • In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
  • Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
  • Drizzle with olive oil, cracked black pepper and salt to taste before serving.

CAPRESE PASTA SALAD (WITH AVOCADO!)



Caprese Pasta Salad (with Avocado!) image

This will be one of the tastiest pasta salads you've tried! It's packed with mini pasta, fresh mozzarella pears, fresh tomatoes, fresh basil, fresh avocados and a tasty balsamic glaze. In other words lots of fresh exciting flavors here!

Provided by Jaclyn

Categories     Side Dish

Time 25m

Number Of Ingredients 12

10 oz. (2 3/4 cups) mini penne pasta shells
Salt and freshly ground black pepper
1 pint cherry or grape tomatoes, (halved)
2 small avocados, (diced (they should be fairly firm but ripe))
8 oz. fresh mozzarella pearls
1/4 cup chopped fresh basil leaves
1 1/2 Tbsp balsamic vinegar, then more for serving to taste ((use white balsamic vinegar for better coloring if desired))
1 cup (18g) slightly packed fresh basil leaves
1 cloves garlic, (peeled)
1/4 cup olive oil
2 Tbsp finely shredded parmesan, (plus more for serving if desired)
1 Tbsp pine nuts or chopped walnuts

Steps:

  • Cook pasta in boiling salted water according to directions on package. Drain and let cool completely.
  • In a food processor pulse 1 cup basil leaves, parmesan, pine nuts, and garlic until minced. Pour in olive oil and process until everything is finely minced. Season with salt and pepper to taste.
  • Add pasta and tomatoes to a salad bowl. Pour basil (pesto) mixture over pasta and tomatoes and toss to evenly coat.
  • Add in avocados, mozzarella, basil (set some aside to garnish over top if desired), and pour in balsamic vinegar and toss just lightly.
  • Serve immediately with more balsamic vinegar and parmesan if desired.

Nutrition Facts : Calories 406 kcal, Carbohydrate 37 g, Protein 14 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 234 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

NATASHA'S TOMATO, AVOCADO, BASIL SALAD



Natasha's Tomato, Avocado, Basil Salad image

Make and share this Natasha's Tomato, Avocado, Basil Salad recipe from Food.com.

Provided by ForeverMama

Categories     Avocado

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 14

3 -4 vine ripened tomatoes
8 -12 ounces fresh mozzarella cheese
2 ripe avocados
1/2-1 small red onion (optional)
12 -16 fresh basil leaves
kosher salt or sea salt, to taste to taste
fresh ground black pepper
1 cup packed fresh basil leaf
6 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar (I use white balsamic because it helps keep the color of the dressing vibrant, but the regular balsam)
2 tablespoons chopped shallots or 2 tablespoons finely chopped onions
3/4 teaspoon kosher salt or 3/4 teaspoon sea salt
fresh ground black pepper

Steps:

  • Slice tomatoes into medium sized slices.
  • Slice mozzarella into medium sized slices (not too thin or too thick).
  • Cut avocados in half lengthwise, remove and discard pits, slice diagonally into medium sized slices, trying to keep them as the same size as the tomatoes and mozzarella slices.
  • Slice red onion very thinly sliced (if using).
  • On medium sized plate or platter, arrange tomatoes, avocados, onions, and mozzarella, shingle style - filling the outer rim of plate and working your way into the middle. Fit in a basil leaf on top of the mozzarella slices.
  • Lightly salt and sprinkle black pepper over the top to taste.
  • Drizzle with Fresh Basil Dressing to taste. Note that all of the dressing is not meant to be used. Reserve remainder for other use. (Great on sandwiches, salads, topping for some soups, etc.).
  • Decorate with more fresh basil leaves if desired.
  • Fresh Basil Dressing:.
  • Blend the basil, oil, mayonnaise, vinegar, shallots or onions, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
  • NOTE: If serving this salad for company, you may want to slice the avocado at the last minute because it browns easily. To prevent this from happening too quickly, you may sprinkle the avocado with lemon juice. But it's just as easy slicing the avocado at the last minute and fitting it under the tomato slices.

TOMATO, BASIL AND MOZZARELLA PASTA SALAD



Tomato, Basil and Mozzarella Pasta Salad image

A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.

Provided by TaterBug

Categories     Vegetable

Time 30m

Yield 4-6 main course servings, 6 serving(s)

Number Of Ingredients 10

8 ounces rotini pasta or 8 ounces any similarly shaped pasta
salt
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 -12 large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar (or more)
salt
fresh ground black pepper

Steps:

  • In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
  • *NOTE: To peel plum tomatoes:
  • Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

FRESH MOZZARELLA PASTA SALAD



Fresh Mozzarella Pasta Salad image

A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.

Provided by Meghan

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
  • Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g

BACON AVOCADO CAPRESE PASTA SALAD



Bacon Avocado Caprese Pasta Salad image

Craving fresh but need something easy to make? Toss together this simply perfect pasta salad packed with freshness: fresh mozzarella, basil, tomatoes, arugula and avocados.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 box Betty Crocker™ Suddenly Pasta Salad™ Caesar
1/4 cup olive or vegetable oil
1 tablespoon water
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil leaves
1 cup cherry tomatoes, halved
1 cup drained fresh mozzarella cheese pearls
1 cup fresh baby arugula leaves
8 slices bacon, crisply cooked, coarsely chopped
1 medium avocado, peeled, pitted, cut into 1/2-inch cubes

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, water and balsamic vinegar.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Add drained pasta, basil, tomatoes, mozzarella pearls, arugula, bacon and avocado to balsamic vinegar mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 0 g

MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS



Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss image

Light and summery and fresh and AMAZING! This is a California variation on the traditional Caprese salad that is so easy and to die for! Best when using fresh and ripe ingredients, for instance your own garden or a farmer's market. Ratio of the ingredients is hard to mess up, very flexible recipe with room for personal taste variations.

Provided by procrastinatew/cooking

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 8

4 ripe tomatoes, cubed
3 (4 ounce) balls of fresh mozzarella cheese, cubed
2 avocados - peeled, pitted, and cubed
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
½ teaspoon dried basil
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 13.3 g, Cholesterol 44.5 mg, Fat 22.2 g, Fiber 5.7 g, Protein 12.4 g, SaturatedFat 9.6 g, Sodium 92.6 mg, Sugar 6.1 g

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