This is a delicious and surprisingly light salad that makes a wonderful treat for a hot summer's day. I made this the other night for my boyfriend and mother, and we all gave it two thumbs up. It's something that anyone can make, too. All it takes is the ability to boil pasta. You can do many things to make this salad more interesting- adding sweet corn, maybe? or perhaps a nice raspberry vinaigrette? Fresh berries might be really lovely, or even some sun dried tomatoes. I'll definitely be making this more often. I hope you enjoy it as much as we did!
Serves 3
2 Large avocados
2 roma tomatoes
1 portobello mushroom cap
1 package of fresh/pearl/young mozerella
Balsamic vinegar
1 head of spinach
whole basil leaves
fettuccine noodles
pesto sauce
salt to taste
1. Cook noodles to al dente, drain, and then mix with as much pesto sauce as desired. Set aside to cool.
2. Drain mozerella if necessary.
3. Wash all vegetables thoroughly
4.Slice and peel avocados, thinly slice mushroom cap and tomatoes.
5. Chiffonade basil leaves (basically, stack the basil leaves together, roll them up like a burrito, and then slice the burrito widthwise)
6. Assemble by placing 1/3rd of the pasta with pesto on each plate, then placing 1/3rd of the spinach on top. Place mozerella pearls, avocado, mushroom, and tomato slices on top.
7. Sprinkle fresh basil on top of each plate
8. Lightly splash balsamic vinegar over each salad.
9. Top with a sprinkle of salt, and enjoy!
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