INGREDIENTS:
Salad:
12 ounces uncooked pasta, such as rotini, shells or macaroni
2 cups cherry tomatoes, halved
1 cup mini fresh mozzarella balls
1 tablespoon chopped fresh basil
1/2 cup diced avocado
Avocado Basil Dressing:
1 whole avocado, peeled and seed removed
1/3 cup plain non-fat greek yogurt
1-2 tablespoons of water to thin out the dressing if it’s too thick
1/2 cup fresh basil leaves
3 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
1.Cook the pasta then rinse it under cold water and drain. Add it to a large serving bowl along with the cherry tomatoes, mozzarella balls and chopped basil.
2.In a blender or food processor, combine the dressing ingredients and blend or purée until smooth. Taste for seasoning then pour the avocado sauce in with the salad ingredients and stir until everything is coated.
3.Add in the diced avocado and gently stir it in. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Notes:
The pasta salad is best made the day you plan to eat it. The longer it sits the more likely it is that the avocado will discolor.
