Avocado, Tomato, and Mozzarella Pasta Salad with Pine Nuts

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3 cups dry pasta bows
6 ripe tomatoes, sliced thin
1/2 lb. mozzarella cheese, sliced into thin rounds
1 large, ripe avocado
2 tbsp. pine nuts, toasted
1 sprig fresh basil for garnish (if not available, sprinkle with dry basil)

Dressing

6 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp wine vinegar
1 tsp whole grain mustard
pinch of sugar
salt and pepper
2 tbsp. chopped fresh basil (use dry if necessary, only less)

Cook pasta according to package directions.
Halve the avocado, remove pit and skin and slice thinly lenthwise
Whisk the dressing ingredients together in small bowl, mix enough with pasta to thoroughly moisten.
Arrange the tomato, mozzarella, and avocado in overlapping slices around the edge of a flat plate
Fill serving bowl with pasta and dressing and then arrange the tomato, mozzarella and avocado in overlapping slices around the edge. Drizzle remaining dressing over pasta and vegetables. Place tomato slices and basil leaves in center for garnish.

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