Print

Caprese Avocado Pasta Salad

Caprese Avocado Pasta Salad - featured image
Print Recipe

This Caprese Avocado Pasta Salad is a fresh, vibrant twist on the classic Italian salad, featuring creamy avocado, juicy cherry tomatoes, mozzarella pearls, and fragrant basil tossed with pasta in a tangy avocado-balsamic dressing. It’s the perfect easy summer side dish for BBQs, picnics, or a light weeknight meal.

Ingredients

Scale
  • 8 oz (225 g) short pasta (fusilli, penne, or rotini)
  • 1 1/2 cups (225 g) cherry tomatoes, halved
  • 1 cup (125 g) fresh mozzarella balls (bocconcini or mozzarella pearls), or diced fresh mozzarella
  • 2 medium avocados (1 diced for salad, 1 mashed for dressing)
  • 1/2 cup (15 g) fresh basil leaves, thinly sliced or torn
  • 3 tbsp (45 ml) extra virgin olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 3/4 tsp (4 g) salt, plus more to taste
  • 1/2 tsp (2 g) black pepper, freshly cracked
  • 1 clove garlic, minced (optional)
  • 1 tbsp (15 ml) lemon juice
  • Optional: 1 cup (30 g) baby spinach
  • Optional: 1/4 cup (40 g) red onion, thinly sliced
  • Optional: Grilled chicken for protein

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking and prevent clumping. Do not over-rinse.
  3. While pasta cools, halve the cherry tomatoes, dice both avocados (set one aside for dressing), and slice or tear the basil leaves. If using large mozzarella, cut into bite-sized pieces.
  4. In a small bowl or mason jar, mash one avocado until creamy. Add olive oil, balsamic vinegar, lemon juice, minced garlic (if using), salt, and pepper. Whisk or shake until smooth. Adjust seasoning to taste. Thin with a splash of water if needed.
  5. In a large mixing bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, diced avocado, and basil. Pour the avocado dressing over the salad.
  6. Toss gently with a spatula or large spoon until everything is evenly coated, being careful not to mash the avocado pieces.
  7. If desired, mix in baby spinach, red onion, or grilled chicken at this stage.
  8. Taste and adjust salt, pepper, or lemon juice as needed.
  9. Transfer to a serving dish, garnish with extra basil leaves, and drizzle with additional balsamic if desired. Serve chilled or at cool room temperature.

Notes

For best results, use ripe but firm avocados and fresh basil. Toss the salad with dressing and avocado just before serving to prevent browning and sogginess. Gluten-free or whole wheat pasta can be used. To make vegan, use plant-based mozzarella or omit cheese and double the avocado. Store leftovers in an airtight container for up to 2 days; keep avocado and dressing separate if prepping ahead.

Nutrition

Keywords: caprese, avocado, pasta salad, summer, vegetarian, easy, Italian, BBQ, picnic, side dish, basil, mozzarella, healthy, gluten-free option

Find it online: https://realityeats.com/caprese-avocado-pasta-salad-recipe-easy-summer-side-dish/