1/2 lb. Rotini pasta (2 1/2 cups, dry pasta)
6 tbsp. extra virgin olive oil
2 tbsp. fresh lime juice
1 tbsp. vinegar
1 garlic clove, minced
1/2 tsp. prepared yellow mustard
1 tsp. salt
1/2 tsp. freshly cracked black pepper
1 ripe avocado from Mexico pitted, peeled and diced
1 cup cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/4 cup red onion, thinly sliced
1/4 cup basil, finely minced

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.

Serves: 4 as an entrée salad; 8 as a side dish

Submitted by: Avocados from Mexico