California Avocado Pasta Salad with Red Pepper and Feta Cheese

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Serves: 24
36  oz.  Penne (or other short, tube pasta)
cups  Vinaigrette
cups  Diced red bell pepper
cups  Diced green bell pepper
cups  Feta cheese
cups  chopped red onion
1 1/2  cups  Black olives pitted, coarsely chopped
1 1/2  Tbsp.  chopped garlic
3/4  cup  chopped parsley
lb.  California Avocados

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
  3. While still warm, toss with vinaigrette; cool.
  4. Fold in remaining ingredients.
  5. Plate 1-1/2 cups as an entrée salad or 1/2 cup as a side dish.


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