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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Any variety of whole wheat pasta can be used. Any combination of fresh herbs can be substituted for the ones listed.

Nutrition Facts

394 calories; protein 10.4g 21% DV; carbohydrates 55.5g 18% DV; fat 17.5g 27% DV; cholesterolmg; sodium 26.6mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2015
P.S. I cut the dressing down by 1/3rd and it was plenty. Read More
(1)