I made this on a lark when I was pressed for time and ingredients and had promised a pasta salad for a gathering. Now I can't get enough of it! With a nod to spring (peas) and my favorite snack, guacamole, you might find it's worth rotating into your potluck repertoire.
Fresh Green Pasta Salad
1 pound pasta shells
1 ripe avocado
1 cup plain yogurt
1 tablespoon lime juice
1 bunch cilantro, chopped
2 green onions, sliced (green and white parts)
1 cup fresh or frozen peas (thaw if frozen)
2 garlic cloves, smashed and minced
salt and black pepper to taste
In well-salted water, cook the pasta al dente according to package directions. When it is done, drain in a colander and run under cool water to stop the cooking process.
While pasta cooks, combine avocado, lime juice, and garlic in a medium bowl. Mash until smooth (you can also use a food processor for this), then fold in yogurt, cilantro, and green onions. Taste the sauce and add salt and pepper to taste.