Gallo multi-vegetable pasta
Cook the pasta in abundant boiling water with a pinch of salt. Let it cool.
On a chopping board finely julienne the red cabbage, cut the tomatoes in half and slice the avocado.
Prepare a vinaigrette with oil, vinegar, salt, pepper and lemon juice.|In a bowl serve the pasta and mix with the rest of the ingredients.
Dress with the vinaigrette.