Vintage California Avocado Recipe…Here’s a pasta salad recipe from decades past that’s still perfect for summer barbecues and picnics. Chock full of fruits and veggies, it’s also vegan and a low sodium dish that provides an excellent source of vitamin c (63% Daily Value), vitamin k 26% DV, selenium 26% DV, folate 25% along with a good source of dietary fiber 19% DV, manganese 18% DV, niacin 12% DV, riboflavin 10% DV, vitamin B6 10% DV and potassium 10% DV.
California Avocado and Citrus Pasta Salad
Nutritional Highlights (per serving)
|8||oz.||dry penne pasta, cooked, rinsed with cold water and drained well|
|1/3||cup||orange or tangerine juice|
|1 1/2||Tbsp.||vegetable or extra virgin olive oil|
|1||Tbsp.||white wine vinegar|
|2||ripe, Fresh California Avocados, seeded and peeled|
|2||small seedless oranges or large tangerines, peeled and segmented|
|1||medium red sweet bell pepper, ½-inch diced|
|3||green onions, sliced diagonally|
|1/4||cup||(lightly packed) chopped cilantro or basil leaves, optional|
|As needed||Sea salt and freshly ground pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- While pasta is cooking, whisk together juice, marmalade, oil, vinegar and mustard in a large bowl.
- Add cooked, drained pasta. Mix well, cover and chill.
- To serve slice one avocado and dice the other. Add avocado and remaining ingredients to the pasta; toss gently and adjust seasoning.
Serving suggestion: Serve in a large, hollowed-out head of red cabbage or radicchio.
Beverage Pairing: Nice with chilled sparkling water.
*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.
Vitamin A 403 (IU); Vitamin C 38 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 100 mcg; Omega 3 Fatty Acid 0.06 g
% Daily Value*: Vitamin 8%; Vitamin C 60%; Calcium 4%; Iron 6%