MEDITERRANEAN PASTA SALAD WITH CALIFORNIA AVOCADO

Recipe Provided By the California Avocado Commission

Shopping List

  • 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