Categorized:

  • Appetizers & Salads
  • Pasta & Italian
  • Sides & Sauces

Tagged:

  • balsamic vinegar
  • basil
  • garlic
  • mozzarella
  • olive oil
  • parmesan
  • pasta
  • tomatoes
Avocado Caprese Pasta Salad - 1

Caprese Pasta Salad (with Avocado!)

Ingredients

Pasta salad

  • 10 oz. (2 3/4 cups) 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 (use white balsamic vinegar for better coloring if desired)

Pesto

  • 1 cup (18g) 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

Instructions

  • Cook pasta in boiling salted water according to directions on package. Drain and let cool completely.
  • In a food processor pulse 1 cup basil leaves, parmesan, pine nuts, and garlic until minced. Pour in olive oil and process until everything is finely minced. Season with salt and pepper to taste.
  • Add pasta and tomatoes to a salad bowl. Pour basil (pesto) mixture over pasta and tomatoes and toss to evenly coat.
  • Add in avocados, mozzarella, basil (set some aside to garnish over top if desired), and pour in balsamic vinegar and toss just lightly.
  • Serve immediately with more balsamic vinegar and parmesan if desired.

Notes

  • If you can’t find mozzarella pearls, you can cut up a large ball of fresh mozzarella.
  • Fresh basil is a must in this recipe, dried cannot be substituted.
  • Recipe source: Cooking Classy

Copyright 2026 Cooking Classy