Caprese Pasta Salad
with Avocado
Chilean Hass Avocados
1 pound penne pasta
1⁄₃ cup extra-virgin
olive oil, divided
3 large Chilean Hass
avocados, halved,
pitted, peeled and cut
into ½-inch cubes
Juice of ½ lemon
16 fresh mozzarella
bocconcini (bite-size),
halved
12 cherry tomatoes, halved
1 bunch fresh basil, thinly
sliced (reserve several
sprigs for garnish)
Salt and pepper
Cook pasta in a large pot of boiling salted
water until tender but still firm, stirring
occasionally. Drain well. In a large bowl,
toss pasta with half of the olive oil.
Meanwhile, in a small bowl gently toss
avocado cubes with lemon juice.
Add the avocado cubes to the pasta, along
with the mozzarella, tomatoes, sliced basil
and remaining olive oil. Mix gently to blend.
Season to taste with salt and pepper.
Garnish with basil sprigs and serve.
Makes 4-6 servings.
Tomato, Basil and Buffalo
Mozzarella Salad
Houweling’s Tomatoes
6 Houweling’s Roma
tomatoes (see note)
5-6 ounces ( 150 grams)
buffalo mozzarella
(or bocconcini)
6 basil leaves
3 tablespoons extra-virgin
olive oil
Salt
Freshly ground pepper
Cut tomatoes into wedges.
Rip mozzarella into bite-size pieces.
Tear basil leaves into pieces.
Arrange the tomatoes and mozzarella on a
plate. Sprinkle with basil. Drizzle with olive oil
and season to taste with salt and pepper.
Makes 3-4 servings.
Note: Remember, tomatoes taste best at room
temperature, so don’t put them in the refrigerator!
