Lemon Cilantro Avocado Pasta Salad

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Lemon Cilantro Avocado Pasta Salad

2 1/2 c. dry bowtie pasta of choice (whole wheat)
2 c. spinach
1 bunch cilantro
1/4 c. onion finely diced
2 garlic cloves finely chopped
2 avocados diced
1 can chickpeas (or navy beans) drained and rinsed
1 c. cherry tomatoes cut in half
(For the Dressing:)
Juice of 1 med/lg or 2 small lemons
zest of 1 lemon
2 tsp. olive oil and 1 tsp. agave
2 tsp. dijon mustard and 1/2 tsp. cumin
dash of salt and pepper
Fill a pot with water and a sprinkle of salt and bring to a boil. Cook pasta until done, about 7-9 minutes. Once done, drain pasta and set aside and let cool. Using a food processor, process cilantro and spinach until it becomes chopped. Add greens to a medium bowl and fold in diced garlic and onion. Next fold in tomatoes, avocado, and beans. Toss in cooked pasta, then pour combined dressing on top and fold into salad until coated. Set in fridge for at least 10-15 minutes to let flavors set.

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