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
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
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%
Serves: 4
Ingredients
3 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 halfInstructions
- 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.
Did You Know?
There are hundreds of avocado varieties grown in California, but only a few of them are grown commercially. All types of California Avocados can be part of a Mediterranean Diet.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Comments