Fusili Pasta Salad with Avocado Dressing

Ingredients

• 1 teaspoon apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons of lemon juice
• ⅓ cup coconut milk
• ½ avocado
• 1 teaspoon mustard
• salt
• pepper
• 1 cup cooked fusilli
• ½ medium yellow bell pepper, cut into sticks
• ½ cup cooked baby carrots
• 1 small cucumber, diced
• 3 ounces of yellow cherry tomatoes, wedged
• 3 ounces of red cherry tomatoes, wedged
• 0.5 medium orange bell pepper, cut into sticks
• 1 small red onion, sliced