St. Patrick's Day ~ Emerald Pasta Salad

According to Wikipedia, 'The color green and its association with Saint Patrick's Day grew throughout the 19th and 20th centuries, and has been associated with Ireland since at least the 1640's.' On March 17th it is customary to wear shamrocks and/or green clothing and accessories.
The 'wearing of the green' has spilled into the culinary world... from breakfast to dinner, drinks to dessert, all is green on St. Patrick's Day! Carry on the tradition with this 'Emerald Pasta Salad', the avocado dressing offers bright green color along with big flavor! 
Celebrate the luck of the Irish!

Emerald Pasta Salad                Yield: 4-6 servings
Serve this pretty pasta dish as an appetizer or side salad. 
*Chef's Tips: mince all the garlic at one time then divide for each dressing. Chicken stock or coconut water will keep the avocado color bright, yogurt will soften and dilute the color.

8 oz. (250g) small pasta shells, radiatori or fusilli  
Vinaigrette:
   3 Tbsp. extra virgin olive oil
   2 Tbsp. apple cider vinegar
   1 tsp. Dijon mustard
   1 tsp. honey
   1/2-1 clove garlic, minced
   Generous pinch sea salt
   2-3 cranks fresh ground pepper 
Avocado Dressing: 
   1 large, ripe avocado
   1 lime, grated zest and juice
   1 clove garlic, minced
   1 tsp. honey
   1/2 tsp. sea salt
   1/4 tsp. coarse ground black pepper
   2-4 Tbsp. plain yogurt, chicken stock or 
           coconut water       
4 green onions
2 Tbsp. fresh parsley, minced

Measure all 'Vinaigrette' ingredients into a small jar with a tight fitting lid. Shake well and set aside. Cook pasta in boiling, salted water until al dente (firm to the bite, just tender). Drain well, transfer to a mixing bowl and toss with vinaigrette to coat while still warm. Set aside to cool. 

Meanwhile, prepare the 'Avocado Dressing'. Halve avocado and remove the stone. Scoop flesh into food processor or blender and add lime zest, juice, garlic, honey, salt and pepper. Puree until smooth, thin to desired consistency with yogurt, stock or coconut water. Stir in green onions and parsley, add to cooled pasta, toss well and serve chilled.

Till next week.... Bon Appetit! 

Recipe and photo by Sally Rae