Summer Pasta Salad

I am in love with this recipe. It's perfect for summer, as there is no thick mayo, and it can be altered to your tastes - don't love onion? Don't add it, or add very little. WHATEVER YOU WANT.

1/2 pound dried pasta (I used a mix of elbows and ruffles here)
1 pint grape tomatoes, halved
1 ripe avocado, diced
1/8 - 1/4 red onion, chopped
fresh mini mozzarella balls, quartered
1/2 cup pine nuts, toasted
1/2 lemon
fresh basil leaves, roughly chopped
olive oil
coarse salt
coarse pepper
balsamic vinegar

Cook the pasta according to the package directions. Lightly toast the pine nuts and set aside. Chop tomatoes, onion, and basil and cut the mozzarella while you wait for the pasta.

Once the pasta is done, rinse with cold water and drain thoroughly. Transfer to a serving bowl.

Drizzle with olive oil and toss to coat.

Add all ingredients and gently mix together. Dice the avocado atop the mixture and squeeze the lemon over everything - be careful to catch any seeds, as they look very much like pine nuts! Gently mix again. Individuals can drizzle balsamic vinegar over their own portions if desired (it's not included in the recipe because it will discolor the pasta in seconds!)

Serve immediately or refrigerate.