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This has been a life saver when I'm really busy and prepare my food at the very last minute. The dressing is done by the time the pasta is cooked, and any amount of improvisation can be done with the herbs included. Do make sure you only prepare what you're going to eat in one sitting: heating avocado is always tricky (I let the pasta cool down to eating temperature before mixing them) and this doesn't bear reheating! Also, I've often made it with grated British cheddar because that's what I had on hand, so any cheese of that sort (gruyère etc) is fine.
More recipes in my folder: Quick Food, Not Fast Food