Avocado & Artichoke Pasta Salad
"A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey..."
INGREDIENTS
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2 cups uncooked gemelli or spiral pasta
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1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
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2 plum tomatoes, seeded and chopped
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1 medium ripe avocado, peeled and cubed
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1/4 cup grated Romano cheese
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DRESSING:
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1/4 cup canola oil
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2 tablespoons lime juice
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1 tablespoon minced fresh cilantro
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1-1/2 teaspoons grated lime zest
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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