I love Insalata Caprese; a simple and classic Italian salad with ripe tomatoes, fresh mozzarella cheese and fresh basil. This salad is a take on that classic with the addition of pasta, avocado, a balsamic vinaigrette and toasted pine nuts. You could make this salad year round; but to really enjoy and love it as I do? Make it seasonal when you can use amazing tomatoes, good avocados and fresh basil.
I’ve grown my own tomatoes for years but with both of my children now on their own I think my days of planting and watering a large garden of veggies is over. That doesn’t mean I won’t have a bounty of herbs. I love that so many herbs are perennials and my garden is filled with thyme, tarragon, chives, parsley, sage and mint. All that I plant each year now are basil, rosemary (a perennial in some areas) and cilantro.
Gratefully great tomatoes are easy to find at farmer’s markets this time of year and even better I was the lucky recipient of a bag full of tomatoes from my friend Jane. I have a great pot of basil right outside my back door and a gift basket I just received from Harry and David found me in possession of a beautiful, HUGE avocado (still can’t believe the size in comparison to what I had in the fridge and it was SO good!). It does seem the stars were aligned and it was evident that it was the perfect time for what I think is my favorite summer salad…it has so many things I just love all together in one place!
I recently served this pasta salad for an annual Girls Nite In that I host; when several girlfriends that I have known for years come together in my backyard for some good food, great wine and yes, really lively conversation! How did I know it was a hit? It disappeared faster than the dessert!
A Caprese salad with even more...add avocado, pine nuts and some bowtie pasta...a perfect side dish.
Ingredients
- 1 lb pasta bows (yes, you could substitute, but so pretty and just perfect for this dish!)
- 6 ripe tomatoes, sliced thin
- 1/2 lb. mozzarella cheese, sliced into thin rounds
- 2 medium, ripe avocados, halved and sliced lengthwise
- 3 Tbsp pine nuts, toasted
- 1 sprig fresh basil for garnish
- Salt and Pepper
- 9 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 1/2 tsp wine vinegar
- 1 1/2 tsp whole grain mustard
- pinch of sugar
- salt and pepper
- 3 Tbsp chopped fresh basil
Preparation
- Cook pasta according to package directions.
- Whisk the dressing ingredients together in small bowl, mix enough with pasta to thoroughly moisten; salt and pepper to taste.
- Fill serving bowl with dressed pasta and then arrange the tomato, mozzarella and avocado in overlapping slices around the edge. Sprinkle with pine nuts and garnish with a sprig of basil.
- Drizzle remaining dressing over individual servings of pasta.
I must be a glutton for, not punishment, but certainly for embarrassing myself as I’ve been posting old images I took in the past for some of my dishes I’m now including on this blog. This image of my favorite pasta is telling; the year was 2007 and it was the very last shot my old Canon point and shoot camera delivered before it died. I needed that motivation to get a new camera and though I still have a LOT to learn, I hope you get a kick out of seeing the difference between the two versions!




















{ 31 comments… read them below or add one }
I have a new founded respect to Avacado!! It does add a twist, and actually fits in many recipes. For example another classic salad with Avacado: http://www.cucumbertown.com/recipes/55644/greek-salad-with-avocado
Totally agree with this combination. We have begun remembering the avocado fits in here quite well. Beautiful.
Very nice, I like how you turn a caprese salad into an entire meal. I think out of your whole vegetable garden, you were smart to keep the herbs. So low-maintenance and very convenient for cooking. Not to mention, a good cost-saver over having to buy them at the store. I have a few herbs in my garden (oregano, lavender, mint, sage, rosemary) but could use more
Mary @ Fit and Fed Most Recent Post: Steamed Tempeh
Your photos are phenomenal – it’s good to see the older ones (which, btw – were still better than some of my older ones *LOL*). This salad looks delicious!
Aly ~ Cooking In Stilettos Most Recent Post: Recipe Redo: Balsamic BBQ Chicken
Definitely love your twist on the classic recipe. So fresh and yum!
Kiran @ KiranTarun.com Most Recent Post: Pumpkin Coconut Cream Trifle
That is one big Avocado and a lovely bag of tomatoes! Easy to see why they made such a beautiful contribution to that gorgeous salad.
Was fun to see your old photo of this salad and if you find it embarrassing you are being too hard on yourself. It’s wonderful to see the progress you have made in your photography skills and you should be very proud of what you have taught yourself. Me…I’m still at the first Caprese Salad stage but you give me hope :)
Paula Most Recent Post: Myeloma March Cookies
THis is a seriously gorgeous salad! I love the additon of the avocados. And the balsamic. And the pasta!!
Deborah Most Recent Post: Slow Cooker Chicken a la King
I love everything about this salad!
Miss @ Miss in the Kitchen Most Recent Post: Pesto Potato Cakes with Tomatoes & a Giveaway
Me too! It is most definitely our quintessential summer salad; I seriously will ONLY make it when fresh tomatoes are available.
When you told me the other day you made something similar to my Grilled Margherita Sandwich I was hoping it would be on your blog, and this really does look excellent! I love seeing the photo from 5 years ago. That was a good photo, but you’ve obviously improved a ton!! I was just talking with my hubby yesterday about my photography. I feel like it’s getting worse (I had no idea it would be so hard!!), but I can only hope that over the years it will get better!!! :)
Rachael {SimplyFreshCooking} Most Recent Post: Grilled Margherita Sandwich
You are too kind Rachael; I think that old photo is horrific but hey, what did I know? Practice and more practice sure helps but the killer for me is this…whoever said skill at cooking would translate to skill with photography? I’ve learned to love it but it is not as simple as just trying a new recipe that’s for sure!
Caprese salad is one of my favorites, I love your twist!
Laura (Tutti Dolci) Most Recent Post: red velvet cake truffles
Thanks Laura…This and some chicken or a couple of slices of flank steak and I’m in total bliss.
Looks great Barb and I love the old photo. It’s amazing how we evolve in our photography skills.
Heather | Farmgirl Gourmet Most Recent Post: Whole Wheat Applesauce Pancakes with Fresh Peach Compote
For me it sure doesn’t hurt that I can now stand for more than, oh…a minute? It takes time too…something we all struggle to find!
A beautiful salad! Mouthwatering and tasty.
Cheers,
Rosa
Thank you Rosa; it’s my favorite. Cheers to you too!
Insalata caprese is pretty darn good in and of itself, but adding avocado!? That is brilliant. Not only do you have the colors of the Italian flag now, but I am sure that the cream texture of the avocado goes very well to contrast the crisp, ripe tomatoes. Thanks for sharing!
I know…I have the regular stuff as often as I can when tomatoes are good…this is a bit more special I won’t deny; totally worth aligning the stars that would make it happen. :)
Looks delicious, as always!
mick rosacci Most Recent Post: The Ultimate Burger Part 2: Cooking Tips
Thank you sir…and it so is!
Thanks for sharing the old photos and letting us all see the vast difference as compared to your present photography. It gives me encouragement that I can grow in my food photography skills.
Btw, is that avocado nearly as big as the pineapple?? Wow!
Holly Most Recent Post: Leek and Potato Soup
That’s part of my plan…not that I think my phtography is all that great but there is a measure of improvement that I hope is inspiring to others just starting.
And no, it wasn’t as big…most of the pineapple was hidden beneath that straw stuff…but it’s out now and next on my agenda!
Oh my gosh. This is my idea of the perfect lunch. That avocado looks just perfect and as big as it is, plenty for you to share with your friends. Shame on you for keeping it all to yourself. Of course, I can’t say that I blame you.
Karen Harris Most Recent Post: Muy Bueno Cookbook Spotlight #2: Brisket Tacos with Homemade Flour Tortillas
I did share…just sorry you weren’t here to enjoy it. My neighbor Karen (I only have girlfriends named Karen) came over to help me down that Bellini and she also helped me finish off the pasta. We were happy girls. :)
Oh beautiful, I love your spin on Caprese! I wish I could grow my own tomatoes, but not enough sunlight in my yard. So instead I visit local farmers markets almost everyday:-) Your salad would be a hearty dish, and really filling:-) Looks gorgeous! Hugs, Terra
I used to have a huge garden but it was a lot of work and a lot of water. With my girls now out of the house I OK with frequenting the farmers market for great summer produce. Herbs though…have to have them and they don’t need as much sun; maybe you should try some?
What a salad! I could happily eat this every day while luscious, fresh tomatoes are in season.
I think it’s fun to compare our old photos with our newer efforts to see how far we’ve come. Although I do cringe when looking at many of my old shots.
Lana @ Never Enough Thyme Most Recent Post: Blondies with Chocolate Chips and Cherries
Everything you said? Ditto. About the salad and about the photos; believe me this one makes me cringe but it also helps me realize I have indeed ‘come a long way baby.’
You can never go wrong with the addition of avocado and I would gladly eat this salad for lunch every single day! The combo never gets old. Your photos have come a long way! It’s fun to go back and see it!
I would too if I could! And thanks…I knew NOTHING when I started and still don’t know near enough but it’s that potential for growth that helps to keep me interested in photography…sort of like cooking!