I don’t know about you, but I still have a lot of tomatoes growing in my garden. One of my favorite to grow are those little cherry tomatoes. Its so nice to just go out and grab a handful to go with a dinner side salad or just to munch on (I’m not the only one who likes to just eat fresh tomatoes by themselves, am I?).
Today I have the perfect recipe for you to use those end of summer tomatoes growing in your garden.
I’ve been eating this salad ALL summer and haven’t gotten tired of it yet! Its super simple to put together, doesn’t take long to prepare, and your guests will be super impressed!
Allow me to introduce you to my PastaAvocadoCaprese Salad!
One of the keys to this meal is the mozzarella. You want to buy the good stuff. Its totally worth it!
And, of course, the tomatoes play a pretty big part, too.
Fresh basil is a nice addition if you have some growing out back, but if not then a little Italian Seasoning will probably be just fine.
Pasta Avocado Caprese Salad
by Michele McDonald
Prep Time: 10 min
Cook Time: 10 min
Ingredients (serves 6)
1 box shell pasta
1-2 Tbsp extra virgin olive oil
2 cups cherry tomatoes
8 oz mozzarella cheese
6-8 basil leaves
Italian Seasoning (optional)
Cook pasta according to box directions. After draining, toss with 1-2 tablespoons of extra virgin olive oil. Allow to cool.
While pasta is cooking and cooling, peel avocado and cut into cubes. Cut tomatoes in half. Cube mozzarella. Cut basil leaves into bite size pieces.
Once pasta is cool, add avocado, tomatoes, mozzarella, and basil and toss to combine. Salt and pepper to taste. Add Italian Seasoning to taste if so desired.
*Note: If the entire dish will not be eaten immediately or by the next day, only cut enough avocado as needed since it will begin to oxidize and turn brown. Cut remaining avocado directly before serving the rest of the pasta.
Another tip to try with this salad, substitute the tomatoes for strawberries.
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