Cookbook

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• 1 poundbow tie pasta, preferably whole wheat or spelt
• 1 ripe avocado, peeled and cubed
• 3 green onions, chopped
• 3/4 cupcrumbled feta cheese
• 2 ripe Roma tomatoes, seeded and chopped
• 1/2 cupchopped fresh cilantro or flat-leaf parsley
• 1/4 cuplemon or lime juice
• 1/3 cupgarlic-infused olive oil
• 1/2 teaspoonfine sea salt
• 1/2 teaspoonground black pepper

Bring a large pot of salted water to a boil over high heat.

Cook pasta according to package directions.

Drain the pasta and transfer to a large mixing bowl. Add avocado, green onion, feta, tomato, and cilantro.

Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine. Season with salt and pepper and serve warm or cold.