Ingredients
6
6 servings
- •1 (12 ounce) box whole wheat rotini pasta
- •3 tablespoons extra-virgin olive oil
- •3 tablespoons white vinegar
- •lemon, juiced
- •1 tablespoon honey
- •2 avocados - peeled, pitted, and chopped
- •1 green bell pepper, sliced
- •1 large carrot, cut into matchstick-size pieces
- •6 green onions, sliced
- •1 stalk celery, sliced
- •1 clove garlic, minced
- •2 teaspoons chopped fresh basil
- •2 teaspoons chopped fresh parsley
- •2 teaspoons chopped fresh cilantro
- •1 teaspoon lemon zest
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking.
- Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.
- Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.
Nutritional Facts
Per 6 servings
- Calories: 394
- Carbohydrate: 56g
- Fat: 18g
- Fiber: 11g
- Protein: 10g
- Sugar: 5g
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