Avocado, Tomato and Mozzarella Pasta Salad: 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.
Preparation Time: Cooking Time: Total Time: Makes 3 to 4 servings
3/4 cup thinly sliced avocado
3/4 cup thinly sliced tomatoes
1 1/2 cups boiled shell pasta
3/4 cup thinly sliced mozzarella cheese
2 tbsp chopped walnuts (akhrot)
To Be Mixed Into A Dressing
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp mustard (rai / sarson) powder
1 tbsp chopped fresh basil
1/4 tsp sugar
salt and freshly ground black pepper (kalimirch) powder to taste
- Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
- Tomato and Mozzarella Pasta Salad is ready. Serve chilled.
Nutrient values per serving
|Vitamin A||164.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||10.1 mg|
|Folic Acid||7.5 mcg|