• 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 fresh basil, chopped
  • Basil leaves for decoration
  • 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 1 tablespoon of 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 the oil, vinegar, and mustard. 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, decorate with basil leaves and serve immediately.

Makes 4 servings
Costa Rica

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