TREEBEARDS SPICY PASTA SALAD     
	8 oz dried tri-color pasta
	1/2 pint cherry tomatoes, halved
	1/2 yellow bell pepper, julienned
	1/4 green bell pepper, julienned
	1/2 small red onion, thinly sliced
	3/4 cup Monterey jack cheese, shredded
	2 tablespoons fresh cilantro, coarsely chopped
	2/3 cup Treebeards’ vinaigrette dressing (recipe follows)
	1 ripe avocado, sliced into 12 equal pieces (brushed with lemon)
                                                                                                                                   Cook pasta according to package directions, stirring occasionally until pasta is tender yet firm to the bite. Drain. Rinse under cold running water. Refrigerate pasta for 1 hour. 
Add vegetables, cheese and cilantro to cooled pasta. Add Treebeards’ vinaigrette dressing and toss to coat. Arrange avocado slices on top of salad. Refrigerate before serving (prepare early in the day for best flavor). Makes 2 main- or 4 side-dish servings. 
	TREEBEARDS VINAIGRETTE DRESSING  
         5 cloves garlic, finely minced
         1/2 cup olive oil
         1/2 cup vegetable oil
         1/2 cup lemon juice
         5 teaspoons Dijon mustard
         1 1/2 teaspoons black pepper
         1 1/2 teaspoons salt
Combine all ingredients in food processor and process to emulsify. Refrigerate overnight. Makes 1 pint.