Creamy California Avocados and tasty Cara Mia Marinated Artichoke Hearts star in this delicious pasta salad featuring the flavors of the Mediterranean. A simple dressing made with fresh lemon juice and STAR Extra Virgin Olive Oil keeps it easy to make.
Mediterranean Pasta Salad with California Avocado
Total Time: 10 min
Vitamin A 646 IU; Vitamin C 18 mg; Calcium 74 mg; Iron 3 mg; Vitamin D 0 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 8%; Iron 15%
Ingredients3 Tbsp. STAR Extra Virgin Olive Oil 1 Tbsp. fresh lemon juice 1/4 tsp. salt 2 Tbsp. loosely packed fresh dill 1/2 lb. orecchiette or small pasta, cooked, drained and cooled 1 ripe Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes 1 cup cherry tomatoes, cut in quarters 1/4 cup pitted kalamata olives, cut in half 1/2 medium hot house cucumber, cut lengthwise in quarters and sliced 1 cup (6.5-oz jar) Cara Mia Marinated Artichoke Hearts, drained and cut in half
- Place olive oil, lemon juice and salt in a food processor or blender; blend until creamy. Add dill and pulse just until incorporated. Pour over pasta and toss to coat.
- Add remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados