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MEET THE GROWERS
Rick Shade
Shade Farm Management
Carpinteria, California
Rick Shade learned everything about avocados from his grandfather. Growing up, they'd walk the fields together, planting, pruning, and picking trees by hand. And no matter how much things change, Rick's best resource is still his granddad's old ag-school textbook. Because Rick knows that the...
AVOCADO PASTA SALAD
Categories
- Salads & Dressings,
- Mediterranean Diet,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
2.000
2
lbs.
bowtie pasta
-
0.250
¼
cup
white wine vinegar
-
0.250
¼
cup
olive oil
-
3.000
3
carrots, thinly sliced
-
36.000
36
broccoli florets
-
1.000
1
red bell pepper, large dice
-
1.000
1
yellow bell pepper, large dice
-
1.000
1
green bell pepper, large dice
-
24.000
24
cherry tomatoes, cut in half
-
2.000
2
stalks celery, small dice
-
0.500
½
red onion, thinly sliced
-
0.000
Salt and pepper to taste
-
6.000
6
California Avocados
Instructions
- Cook pasta in boiling water 12 minutes or until done.
- Drain and cool.
- Toss with vinegar and oil.
- Steam carrots and broccoli
- Add carrots, broccoli, bell peppers, tomatoes, celery, and red onion to bowtie pasta.
- Season with salt and pepper
- Cut the California Avocado in half, seed, peel, and dice.
- Place pasta in a bowl and top with diced California Avocados.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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