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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(12 ounce) box whole wheat rotini pasta
- 3tablespoons extra-virgin olive oil
- 3tablespoons white vinegar
- lemon, juiced
- 1tablespoon honey
- 2avocados - peeled, pitted, and chopped
- 1green bell pepper, sliced
- 1large carrot, cut into matchstick-size pieces
- 6green onions, sliced
- 1stalk celery, sliced
- 1clove garlic, minced
- 2teaspoons chopped fresh basil
- 2teaspoons chopped fresh parsley
- 2teaspoons chopped fresh cilantro
- 1teaspoon lemon zest
- salt and ground black pepper to taste
Instructions
Step 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.Step 2
Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.Step 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.