A delightful twist on the classic pasta salad, featuring creamy avocado and fresh vegetables for a refreshing and satisfying dish.
Cook the pasta shells according to the package instructions until al dente. Drain and let cool.
Rinse the pasta under cold water after cooking to stop the cooking process and cool it down quickly.
In a large mixing bowl, combine the cooled pasta, marinated artichoke hearts, and cherry tomatoes.
Cut the cherry tomatoes in half for a better texture and flavor distribution.
Add the diced avocados and grated Parmesan cheese to the bowl.
Dice the avocados just before adding to prevent browning.
Pour the Caesar dressing over the salad and gently toss to combine.
Add the dressing gradually to control the creaminess of the salad.
Chill the salad in the refrigerator for at least 15 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad garnished with additional Parmesan cheese if desired.
Serve in a decorative bowl to enhance the presentation.
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