Avocado, tomato and mozzarella pasta salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A stylish summer salad made from ingredients representing the three colours of the Italian flag – a sunny cheerful dish!
For Italians, the time of the year is important in determining which salad will be served. Vegetables, roots, pulses and herbs are always chosen when they are in season and at the peak of their perfection.
The avocado chosen for this salad should be ripe, so that it gives under the pressure of your finger and the seed within is loosened from its surrounding flesh. Halve the avocado, remove the stone and peel off the skin. Slice the flesh lengthwise. Apply a little lemon juice to the cut slices as they get discoloured on exposure to the air.
Add the dressing to this salad, cover and chill for at least 2 hours. You may need to add additional dressing if the salad appears too dry while serving.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 3 to 4.

1 ripe avocado, cut into thin slices
1 teaspoon lemon juice
3 large tomatoes, cut into thin slices
11/2 cups cooked fusilli or bow pasta, page……
1 cup mozzarella cheese, cut into thin slices
2 tablespoons chopped walnuts
To be mixed into a dressing
3 tablespoons olive oil or oil
11/2 tablespoons lemon juice
1/4 teaspoon mustard powder
2 tablespoons chopped fresh basil
1/4 teaspoon sugar
salt and freshly ground pepper to taste
1. Apply the lemon juice to the avocado slices to prevent them from discoloring.
2. Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
3. Cover and refrigerate for about 2 hours.
4. Serve chilled.

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