All Seasons California Avocado Pasta Salad
Category: Salad
Re-Calculate: Ingredients
Ingredients
- 1/3 0.33 0.33cup CUP_USVolumeorange or tangerine juice
- 3 3 3Tbsp. TABLESPOON_USVolumeorange marmalade
- 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumevegetable oil
- 1 1 1Tbsp. TABLESPOON_USVolumewhite wine vinegar
- 2 2 2tsp. TEASPOON_USVolumeDijon mustard
- 8 8 8oz. OUNCE_USVolumedry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
- 1 1 1ripe, Fresh California Avocado, seeded, peeled and sliced
- 2 2 2small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
- 1 1 1medium red sweet bell pepper, cut into 1/2-inch squares
- 3 3 3green onions, sliced diagonally
- 1/4 0.25 0.25cup CUP_USVolumesliced cilantro leaves (lightly packed)
Instructions
- In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
- Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
- To serve, add remaining ingredients and toss gently.
- 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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