It is FINALY salad season! If you have spoken to any Minnesotan in the last two months you already know what a total **&^%$##3@ bear of a winter we have had. Spring is at least three weeks behind, the birds are desperately waiting for the mosquitoes to arrive, and after this winter and two weeks of Irish food, I am craving green green green! So, I found this recipe online and it was just the thing to jump start my own green (eating) revolution.
For the dressing:

1/2 cup fresh or frozen sweet peas
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove roasted garlic
2 sprigs fresh parsley
2 teaspoons sea salt
1/2 cup white wine vinegar
1/3 cup canola oil
1/4 cup water

For the salad:

1 cup dry pasta (baby shells or elbows)
2 ripe avocadoes chopped
4 oz. fresh spinach (or about 4 cups), chopped
2 oz. grated Vella Dry Jack Cheese (or a mild hard cheese)
2 ripe tomatoes, chopped
2 small carrots, julienne cut
Directions
Make the dressing:

Place all of the dressing ingredients except oil and water in a food processor and blend until well combined. (Alternatively, place the ingredients in a large, deep bowl and use an immersion blender.) While pulsing the processor, slowly add oil to emulsify. Thin with water as needed to salad dressing consistency.

Cook pasta according to package directions. While pasta cooks, place in a mixing bowl. When pasta is cooked, drain, run under cold water to chill, and drain again. Add cooked chilled pasta and all of the vinaigrette to the bowl and toss gently to combine. Serve immediately.