1 lb. cooked rotini pasta

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1/4 cup grape tomatoes, halved

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5 slices bacon, cooked

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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1/4 cup low-fat mayonnaise

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1/4 cup sour cream

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2 Tbsp. buttermilk

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2 tsp. distilled white vinegar

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1/4 tsp. cracked, black pepper

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1/8 tsp. dried parsley

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1 pinch dried dill weed

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As needed Pepper, to taste

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1/8 tsp. onion powder

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1 garlic clove, minced

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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.