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1 cup mayonnaise

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1 Tbsp. white balsamic vinegar

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1 1/2 tsp. sugar

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1 tsp. salt

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1 tsp. milk add more to thin dressing

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1 lb. Ditalini pasta uncooked

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1 cup cherry tomatoes halved

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1 cup cucumber sliced and quartered

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12 oz. marinated Mozzarella Balls (1 container), drained

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2 ripe, Fresh California Avocados seeded, peeled and diced

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2 Tbsp. fresh basil leaves ribboned

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1 Tbsp. balsamic glaze

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.