Author Notes
Share this delicious dish at spring time gatherings with family and friends. It’s guaranteed to be the hit of the party and it’s easy to double the recipe for big crowds! —Avocados from Mexico
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Serves
4 as an entrée salad; 8 as a side dish
Ingredients
½ pounds
rotini pasta (2 ½ cups, dry pasta)
6 teaspoons
extra virgin olive oil
2 teaspoons
fresh limejuice
1 teaspoon
vinegar
1
garlic clove, minced
½ teaspoons
prepared yellow mustard
1 teaspoon
salt
½ teaspoons
freshly cracked black pepper
1
ripe avocado from Mexico pitted, peeled and diced
1 cup
cherry tomatoes, halved
¼ cups
shredded parmesan cheese
¼ cups
red onion, thinly sliced
¼ cups
basil, finely minced
Directions
- 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, lime juice, 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.
