- 4 cups rotini pasta (tricolor or regular)
- 1 avocado, diced
- 1 large tomatoes, diced
- 1⁄4 cup white cheddar cheese, in small cubes
- 1 red pepper, cubed
- 1 yellow pepper, cubed
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon dill, dried, to taste or 3 fresh basil leaves, chopped
- 1⁄4 teaspoon dried chili
Combine olive oil, salt and pepper, fresh herbs and chili peppers. Let stand.
Peel and dice avocado (scoop out small pieces if it’s too ripe to chop). Prepare tomato, cheese and peppers.
When pasta is cooked, drain and rinse under cold water.
Mix all ingredients in a large bowl, add dressing, and mix well to coat. Serve and enjoy!
* For a more tangy dressing, add balsamic vinegar to the dressing mixture and blend.