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Tri-color Rotini Salad with Avocado, Tomato, and Mozzarella


250 grams (1/2 pound) tri-color rotini

2 tablespoons small almonds

1 tablespoon olive oil

6 tomatoes, ripe but firm

225 grams (1/2 pound) Mozzarella cheese

1 large avocado

2 tablespoons freshly squeezed lemon juice

3 tablespoons chopped fresh basil

Basil leaves for garnish

Salt and black pepper


6 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Pinch of salt


1.     Toast the almonds in the oven on a baking tray for 1 to 2 minutes. Set aside to cool.

2.     Boil salted water in a large stock pot and add the olive oil. Add the rotini and cook al dente. Drain the water and rinse the rotini with cold water. Drain again and let it cool.

3.     Slice the tomatoes and cheese. Peel and slice the avocado, adding drops of lemon juice to avoid oxidation (turning black).

4.     To make the dressing, whisk together the oil, vinegar, andmustard. Season with salt.

5.     Alternate slices of tomato, cheese, and avocado around the outside of a platter.

6.     Drizzle half of the dressing over the pasta and add the chopped basil. Season with salt and pepper.

7.     Arrange the pasta in the center of the platter and drizzle on the rest of the dressing. Sprinkle with the toasted almonds, garnish with basil leaves and serve immediately.


Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org