1 avocado, chopped into bite sized pieces
2 roma tomatoes (Next time I might just leave them out)
14 oz. jar of artichoke hearts, chopped
1 lime, zest and juice + a little more bottled lime juice
1 Tbsp cilantro, chopped
1/4 c. Romano or Parmesan cheese, shredded
1/4 c. vegetable oil
1/2 tsp. kosher salt
1/2 tsp. black pepper (at least)
Cook pasta according to package directions, rinse, and cool. When the pasta is cooled, add all ingredients to a large bowl. Mix well. Refrigerate. Serve chilled.
Here is a link to the original recipe I adapted: http://carriesexperimentalkitchen.blogspot.com/2011/09/avocado-artichoke-pasta-salad-in.html
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| This is a double recipe picture |
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