• 1 pound pasta
  • 2 avocados, puréed
  • 1 tablespoon pickle juice
  • 1 lime, juiced
  • Salt and black pepper
  • 2 tablespoons chopped pickles
  • ½ cup chopped celery
  • ½ cup diced green pepper
  • 1 cup halved cherry tomatoes
  • 1 teaspoon celery seed
  • ½ serrano chile, seeded
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh dill or parsley
Serves: 4

In a large pot of boiling, salted water, cook pasta according to package directions. Drain, then rinse pasta under cold water. 

In a food processor or blender, puree avocado with pickle juice, lime juice, and salt to taste; the consistency should resemble mayonnaise. Stir in the chopped pickles, celery, green pepper, tomatoes, celery seed, chile, and fresh herbs. Season to taste with salt and black pepper.

Stir together the pasta and dressing.