Avocado and Artichoke Pasta Salad
READY IN: 30minsYIELD: 10
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
1⁄4 cup grated romano cheese
For the dressing
1⁄4 cupcanola oil
1tablespoon minced fresh cilantro
1 1⁄2 teaspoons grated lime zest
1⁄2 teaspoonkosher salt
1⁄2 teaspoonfresh 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.
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