Avocado Pasta Salad

½ (12 ounce) package corkscrew-shaped pasta

1 cup halved cherry tomatoes

1 cup diced apple

½ cup sliced carrot

½ cup diced celery

½ cup peas

½ cup diced red bell pepper

½ cup sliced black olives

¼ cup diced red onion

2 avocados - peeled, pitted, and mashed

⅓ cup olive oil

2 limes, juiced

1 tablespoon chopped fresh dill

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

¼ cup shredded Parmesan cheese

2 sprigs fresh parsley, or more as needed

Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.

Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.

Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.