Ingredients:
½ pound rotini pasta (2 ½ cups, dry pasta)
6 tablespoons extra virgin olive oil
2 tablespoons fresh limejuice
1 tablespoon vinegar
1 garlic clove, minced
½ teaspoon prepared yellow mustard
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 ripe avocado from Mexico pitted, peeled and diced
1 cup cherry tomatoes, halved
¼ cup shredded parmesan cheese
¼ cup red onion, thinly sliced
¼ cup basil, finely minced
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Preparation:
Cook pasta according to manufacturer’s directions. Drain and rinse pasta under cold water to cool to room temperature. In a large mixing bowl combine the olive oil, limejuice, vinegar, garlic, mustard, salt, and pepper, whisk to combine. Add avocado and remaining ingredients, stirring gently so everything is covered in the vinaigrette, and serve.
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Serves:
4 as an entrée salad; 8 as a side dish
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Cook Time:
20 min.
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