3 Tbsp. STAR Extra Virgin Olive Oil

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1 Tbsp. fresh lemon juice

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1/4 tsp. salt

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2 Tbsp. loosely packed fresh dill

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1/2 lb. orecchiette or small pasta, cooked, drained and cooled

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1 ripe Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes

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1 cup cherry tomatoes, cut in quarters

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1/4 cup pitted kalamata olives, cut in half

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1/2 medium hot house cucumber, cut lengthwise in quarters and sliced

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1 cup (6.5-oz jar) Cara Mia Marinated Artichoke Hearts, drained and cut in half

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*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 CaliforniaAvocado.com/recipes.