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Tomato, Avocado, Mozzarella Pasta Salad (dairy)

Eileen Goltz | Dairy

Ingredients

6 ounces bow tie pasta
6 ripe red tomatoes
8 ounces mozzarella cheese
1 large, ripe avocado
2 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Dressing:
2 tablespoons olive oil
2 tablespoons wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon grainy mustard
Pinch of sugar
Salt and pepper to taste


Instructions

Cook pasta, drain, rinse and let cool. Mix dressing ingredients together in a small bowl and whisk until well blended. Cut tomatoes and mozzarella cheese into thin rounds. Halve the avocado and slice it lengthwise. Arrange tomatoes, mozzarella and avocado overlapping around the edge of the serving plate. Toss pasta with half the dressing and half the chopped basil. Pile pasta into center of serving dish. Pour on remaining dressing over all. Sprinkle with pine nuts and garnish with fresh basil. Serves 4. This recipe can be doubled or tripled