Best Classic Pasta Salad With Mozzarella Avocado And Basil Recipes

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

Time 25m

Number Of Ingredients 12

Ingredients

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

PASTA SALAD

Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.