Avocado Caprese Pasta Salad

Ingredients

• 10 oz. 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
• 1 cup 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

Directions

1. Cook the pasta in salted boiling water, following the package instructions. Drain it well, then leave it alone until it has cooled completely.
2. In a food processor, combine the 1 cup basil leaves, parmesan, pine nuts, and garlic, and pulse until the mixture is chopped down small. Stream in the olive oil and run the processor until it is finely minced and saucy. Add salt and pepper to your taste.
3. Put the cooled pasta and the tomatoes in a salad bowl. Spoon the basil pesto over them and toss until everything gets a good, even coating.
4. Add the avocados, mozzarella, and basil, saving a little basil for the top if you want. Pour in the balsamic vinegar and toss gently, just enough to bring it all together.
5. Serve right away, with extra balsamic vinegar and parmesan if you’d like.