INGREDIENTS
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1/2 pound rotini pasta (2-1/2 cups dry pasta)
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6 tablespoons extra virgin olive oil
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2 tablespoons fresh limejuice
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1 tablespoon vinegar
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1 garlic clove, minced
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1/2 teaspoon prepared yellow mustard
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1 teaspoon salt
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1/2 teaspoon freshly cracked black pepper
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1 ripe avocado from Mexico havled, pitted, peeled and diced
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1 cup cherry tomatoes, halved
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1/4 cup shredded parmesan cheese
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1/4 cup red onion, thinly sliced
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1/4 cup basil, finely minced