After posting one of my instagram photos I had several requests for this recipe. So…. I’ll do my best to explain, but also have to preface by saying each time I’ve made this deliciousness, I’ve tweaked it a bit and have never actually measure anything. So…. as much as I hate recipes that say, “a little of this” or “a bit of that,” that’s what I’m about to say here. 🙂 The ingredients are the important part, and from there, just experiment until you come up with your own yummy version! 
i n g r e d i e n t s
Avocado – cut into cubes
Mozzarella – cut into cubes (I just used a string cheese)
Tomatoes – I used cherry tomatoes cut in half
Pasta
Lemon Juice
Olive Oil
Basil – chopped fine
Salt & Pepper
Garlic Salt (optional)
Parmesan Cheese (optional)
Mozzarella – cut into cubes (I just used a string cheese)
Tomatoes – I used cherry tomatoes cut in half
Pasta
Lemon Juice
Olive Oil
Basil – chopped fine
Salt & Pepper
Garlic Salt (optional)
Parmesan Cheese (optional)
i n s t r u c t i o n s (sorry again for lack of measurements)
1 – *Cook pasta and drain.
2 – In a saucepan over medium heat, add small amounts of olive oil, lemon juice, basil, salt & pepper.
(I think I tried adding crushed red pepper flakes once and really liked it too!)
3 – Meanwhile, chop avocado, mozzarella, and tomatoes.
4 – Add pasta to chopped mixture and toss together.
5 – Now, drizzle the oil and lemon mixture over top. Toss.
6 – Season additionally if needed and sprinkle with Parmesan if desired.
*The pasta is definitely the “filler” portion of the recipe, but I’ve made it a few times without pasta as a much lighter meal and it was still just as tasty.
e n j o y !
