Mediterranean Pasta Salad with California Avocado

Serves: 4


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 half

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit