Avocado Carpese Pasta Salad
Cook pasta in boiling salted water according to directions on package. Drain and let cool completely.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 10 oz. (2 3/4 cups) mini penne pasta shells
- 1 pint salt and freshly ground black pepper
- 2 small cherry or grape tomatoes, halved
- 8 oz. avocados, diced (they should be fairly firm but ripe)
- 1/4 cup fresh mozzarella pearls
- 1 1/2 Tbsp chopped fresh basil leaves
- 1 cup (18g) balsamic vinegar, then more for serving to taste
- 1 Pesto
- 1/4 cup slightly packed fresh basil leaves
- 2 tbsp. cloves garlic, peeled
- 1 tbsp. olive oil
- finely shredded parmesan, plus more for serving if desired
- pine nuts or chopped walnuts
Method
- 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.
