Avocado Whole Wheat Pasta Salad

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

Steps

1. 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.
2. Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.
3. 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.