Description
This dish incorporates one of my favorite things in the universe, avocado, into a side dish with other fresh vegetables. It also works as a vegan main course dish.
Ingredients
- 1 (12 ounce) box whole wheat rotini pasta
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons white vinegar
- lemon, juiced
- 1 tablespoon honey
- 2 avocados – peeled, pitted, and chopped
- 1 green bell pepper, sliced
- 1 large carrot, cut into matchstick-size pieces
- 6 green onions, sliced
- 1 stalk celery, sliced
- 1 clove garlic, minced
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon lemon zest
- salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite
- about 10 minutes; drain and run under cold water to prevent sticking.
- Whisk olive oil
- vinegar
- lemon juice
- and honey together in a bowl until dressing is smooth.
- Mix pasta
- avocados
- green bell pepper
- carrot
- green onions
- celery
- garlic
- basil
- parsley
- and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest
- salt
- and pepper to pasta salad. Serve at room temperature.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6