In a small bowl, place cashews and pitted, diced dates and 1/2 cup water; set aside. Cook the pasta according to ther package instructions; drain, and rinse in cold water, set aside.
In a large bowl, toss celery, carrot, red onion, bell pepper, olives, parsley, and basil.
In a high-speed blender, blend all of the dressing ingredients until smooth.
Add the pasta and dressing to the bowl of vegetables and mix together. Garnish with avocado, chopped parsley and/or basil.
If you do not have dates on hand, a 1/2 cup of apple juice may be substituted for the dates and water. You may also make the dressing without the cashews, it just won't be creamy, but will still taste good and have lower calories.