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
Nutritional Highlights (per serving)
|3||Tbsp.||STAR Extra Virgin Olive Oil|
|1||Tbsp.||fresh lemon juice|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%