Avocado Pesto Pasta Salad

Name: Avocado Pesto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: Water for boiling; 1 Tbsp salt ((for seasoning the water)); 12 oz. dry gluten-free pasta ((we like Trader Joe’s Brown Rice & Quinoa Fusilli)); 1/4 cup tightly packed fresh parsley ((loosely chopped before measuring)); 1/4 cup loosely packed fresh basil leaves ((loosely chopped before measuring)); 3 Tbsp loosely packed fresh chives ((loosely chopped before measuring // if you don’t have chives, sub more of the other herbs)); 3 Tbsp lemon juice; 1/2 cup ripe mashed avocado; 1/3 cup water ((plus more as needed)); 3 large cloves garlic; 1 tsp coconut aminos ((for depth of flavor // or sub half the amount of tamari)); 1/2 tsp sea salt; 1 pinch black pepper; 1 Tbsp olive oil ((optional // for more earthy, floral flavor)); 1/4 cup sun-dried tomatoes, diced; 1/4 cup vegan parmesan cheese