Pasta Tri-Colore Salad

• 6 roma tomatoes
• 8 ounces mozzarella cheese
• 6 ounces farfalle pasta (bowtie)
• 1 large avocado
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh basil, chopped
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 12 teaspoon sugar
• 12 teaspoon salt
• 12 teaspoon pepper

1. Make the dressing: Combine the oil, vinegar, mustard and sugar, whisking until blended.
2. Season with salt and pepper, and put in the refrigerator to cool while preparing the rest of the salad.
3. Cook the pasta according to package directions.
4. Drain and set aside to cool.
5. Slice the tomatoes and cheese into small rounds.
6. Slice the avocado in half, discard the pit and remove the skin.
7. Slice it lengthwise.
8. Overlap the tomato, mozzarella and avocado slices around the edge of a plate, in a fan-like pattern.
9. Mix half of the dressing with the pasta and the basil.
10. Place the pasta in the center of the plate, sprinkle with pine nuts, and pour remaining dressing over the top.
11. Serve cold.

roma tomatoes, mozzarella cheese, pasta, avocado, pine nuts, fresh basil, extra virgin olive oil, red wine vinegar, balsamic vinegar, mustard, sugar, salt, pepper

Taken from www.food.com/recipe/pasta-tri-colore-salad-328121 (may not work)