RCI-ND.005.0002.001
All Seasons California Avocado Pasta Salad
All Seasons California Avocado Pasta Salad from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- orange or tangerine juice⅓ cups
- 3 tbsp
- 1 ½ tbsp
- 1 tbsp
- 2 tsp
- dry penne pasta8 ozcooked, rinsed with cold water and drained well (4 cups cooked)
- California avocado1 unitseeded, peeled and sliced
- oranges2 smallpeeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
- red sweet bell pepper1 mediumcut into ½-inch squares
- green onions3 unitsliced diagonally
- ¼ cup
Method
1
Cook penne pasta according to package directions until al dente, then drain, rinse with cold water, and set aside to cool completely.
2
Whisk together orange juice, orange marmalade, vegetable oil, white wine vinegar, and Dijon mustard in a small bowl until well combined and the marmalade is dissolved.
3
Peel the oranges and carefully section them, removing any seeds; set the segments aside.
5 minutes
4
Cut the red bell pepper into ½-inch squares and slice the green onions diagonally.
5
Cut the California avocado in half lengthwise, remove the pit, peel away the skin, and slice the flesh into ¼-inch thick slices.
6
In a large bowl, combine the cooled penne, orange segments, bell pepper squares, and sliced green onions.
7
Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
8
Gently fold the avocado slices and cilantro leaves into the pasta salad, being careful not to crush the avocado.
9
Divide the salad among four serving plates or bowls and serve immediately, or refrigerate for up to 2 hours before serving.