1 tablespoon olive oil

3 tablespoons salted butter

5 cups cherry tomatoes, halved if large

1 shallot, chopped

Salt, pepper, and chili flakes to taste

1 pound short-cut pasta

2 cups mozzarella balls (marinated, if you can find them)

1 cup fresh basil leaves, chopped

2 avocados, diced or sliced

2/3 cup extra virgin olive oil

1/3 cup peach balsamic or balsamic vinegar

3 tablespoons lemon juice

2 teaspoons honey

1 shallot, sliced

1 clove garlic, chopped

1/2 teaspoon all-spice

1/2 teaspoon cayenne pepper

2 tablespoons chopped fresh basil

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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside to cool.
Sauté the tomatoes and shallots: In a large pan, heat the olive oil and butter over medium heat. Add the halved cherry tomatoes and chopped shallot. Season with salt, pepper, and chili flakes. Cook for 3-4 minutes, just until the tomatoes start to soften. Remove from heat and set aside to cool.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, peach balsamic or regular balsamic vinegar, lemon juice, honey, sliced shallot, chopped garlic, all-spice, cayenne pepper, and fresh basil. Taste and adjust the seasoning with salt and pepper if necessary.
Assemble the salad: In a large mixing bowl, combine the cooked pasta, sautéed tomatoes and shallots, mozzarella balls, chopped basil, and avocado. Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve: Serve immediately, or refrigerate for 30 minutes for a chilled salad. Garnish with extra fresh basil or mozzarella if desired.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The avocado can be added just before serving to prevent browning.

This recipe can be made ahead, but be sure to keep the dressing and avocado separate until ready to serve.