Strawberry Pesto Pasta Salad

This is such a fun dish.  It's light and packed with flavor.  Perfect for a healthy dinner or packed in a picnic basket to bring to the LaFontaine Amphitheater in Central Park, Milford, Michigan.

INGREDIENTS

3 cups gemelli pasta
1 head broccoli crowns
2 carrtos , peeled and thinly sliced
1 ½ cups strawberries, quartered
1 cup cherry tomatoes, sliced in half
1 can chick peas, rinsed
1 cup fresh basil, stems removed
½ cup pecorino cheese
Pine nuts

For the dressing

1 avocado
3 Tbsp store bought pesto
3 Tbsp lemon juice
4 Tbsp extra virgin olive oil
Salt & pepper to taste

DIRECTIONS

• Cook pasta as directed on the box.  Drain water and set aside.
• In the same pot, add water and broccoli until the water is just above the broccoli and bring to a boil.  Boil for 5 minutes until broccoli is a bright shade of green.  Drain and set broccoli aside.
• Place all the dressing ingredients in a blender and blend until smooth.  Season with salt & pepper.  Set aside.
• Combine pasta, broccoli, carrots, chickpeas, strawberries, basil, and tomatoes.  Gently toss until combined.
• Drizzle the dressing and toss to combine.
• Divide into 4 bowls and top each with pecorino cheese and pine nuts.