Classic Pasta Salad with Mozzarella, Avocado and Basil

cooking.nytimes.com

Barbara

subheading: FOR THE DRESSING:

3 tablespoons minced shallot or red onion

2 tablespoons fresh lemon juice, plus more to taste

1 tablespoon balsamic vinegar

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon black pepper

⅓ cup extra-virgin olive oil, plus more for drizzling

subheading: FOR THE SALAD:

Fine sea salt, as needed

1 pound short pasta, such as campanelle, fusilli or farfalle

1 ripe avocado, peeled, pitted and diced

1 tablespoon fresh lemon juice

1 pint cherry tomatoes, halved

½ cup sliced cucumber

1 pound fresh mozzarella, cut into bite-size cubes

¼ cup shaved Parmesan

¼ cup thinly sliced fresh basil

Directions at cooking.nytimes.com

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