Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 large ripe avocado, pitted and peeled
  • 1/4 cup fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp fresh cilantro or parsley, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup English cucumber, diced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions indicate. Drain immediately in a colander and rinse with cold water to stop the cooking process. Toss with 1 tablespoon of olive oil to ensure the noodles stay separate.
  2. Place the avocado, lime juice, olive oil, garlic, salt, and pepper into a blender or food processor. Blend on high until the mixture is a velvety, smooth green cream. If the dressing is too thick to pour, add 1 tablespoon of water at a time until it reaches a pourable consistency.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced red onion, and cucumber. Pour the avocado dressing over the mixture. Using a silicone spatula, gently fold the ingredients together until every piece of pasta is coated.