Day 4 Lunch: avocado caprese pasta

Ingredients:

• 1 16-ounce bag brown rice pasta (or any kind of pasta you want)
  
• 1 8-ounce pint cherry tomatoes, halved (about 1½ cups)
  
• 1 cup fresh basil, chopped
  
• 1 avocado, chopped
  
• ¼ cup balsamic vinegar
  
• 2 tablespoons olive oil
  
• 3 cloves garlic, minced (about 1 tablespoon)
  
• 1 tablespoon fresh lemon juice
  
• 1 teaspoon maple syrup or agave nectar (optional)
  
• ½ teaspoon salt
  
• ¼ teaspoon pepper
  

Directions: 

1. Cook pasta according to package directions. Drain; place in a large bowl.
   
2. Add tomatoes, basil and avocado. Stir until the ingredients are evenly mixed.
   
3. In a small bowl, whisk together balsamic vinegar, oil, garlic, lemon juice, maple syrup, salt, and pepper. Pour onto the pasta; stir to combine.
   

RECIPE: www.emilieeats.com 
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Source: Emilie Eats
http://www.emilieeats.com/vegan-avocado-caprese-pasta-salad/