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All Seasons California Avocado Pasta Salad Recipe

Recipe provided by the California Avocado Commission

Re-Calculate: Ingredients

Ingredients:
  • 1/3 cup orange or tangerine juice
  • 3 Tbsp. orange marmalade
  • 1 1/2 Tbsp. vegetable oil
  • 1 Tbsp. white wine vinegar
  • 2 tsp. Dijon mustard
  • 8 oz. dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
  • 1 ripe, Fresh California Avocado, seeded, peeled and sliced
  • 2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
  • 1 medium red sweet bell pepper, cut into 1/2-inch squares
  • 3 green onions, sliced diagonally
  • 1/4 cup sliced cilantro leaves (lightly packed)
Instructions:
  1. In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
  2. Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
  3. To serve, add remaining ingredients and toss gently.
  4. Serve on assorted salad greens, if desired.

*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.
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