2cups uncooked gemelli pasta or 2 cupsspiral shaped pasta
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2plum tomatoes, seeded and chopped
1medium ripe avocado, peeled and cubed
1⁄4cup grated romano cheese
For the dressing
1tablespoon minced fresh cilantro
1 1⁄2teaspoons grated lime zest
1⁄2teaspoonfresh ground pepper
Cook pasta according to package directions.Drain, rinse with cold water.
In a large bowl, combine pasta artichoke hearts, tomatoes, avocado and cheese.In a small bowl, whisk dressing ingredients.Pour over pasta mixture; toss gently to combine.Refrigerate, covered, until serving.