California Avocado Recipe Cards

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MEDITERRANEAN PASTA SALAD WITH CALIFORNIA AVOCADO

Recipe Provided By the California Avocado Commission

1
Preparation: 15 min
Cook Time: 10 min
Total Time: 25 min
Serves: 4

Ingredients

  • 3.0003 Tbsp. STAR Extra Virgin Olive Oil
  • 1.0001 Tbsp. fresh lemon juice
  • 0.250¼ tsp. salt
  • 2.0002 Tbsp. loosely packed fresh dill
  • 0.500½ lb. orecchiette or small pasta, cooked, drained and cooled
  • 1.0001 ripe Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes
  • 1.0001 cup cherry tomatoes, cut in quarters
  • 0.250¼ cup pitted kalamata olives, cut in half
  • 0.500½ medium hot house cucumber, cut lengthwise in quarters and sliced
  • 1.0001 cup (6.5-oz jar) Cara Mia Marinated Artichoke Hearts, drained and cut in half

Instructions

  1. Place olive oil, lemon juice and salt in a food processor or blender; blend until creamy. Add dill and pulse just until incorporated. Pour over pasta and toss to coat.
  2. Add remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission