Active time
10 minutesTotal time
10 minutesYield
4 servingsNutrition
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons loosely packed fresh dill
- ½ pound orecchiette or small pasta, preferably whole grain, cooked well and cooled
- 1 ripe avocado, peeled, seeded, and cut into ½ -inch cubes
- 1 cup cherry tomatoes, cut into quarters
- ¼ cup pitted Kalamata olives, cut in half
- ½ medium hot house cucumber, cut lengthwise in quarters and sliced
- 1 cup marinated artichoke hearts, drained and cut in half
Instructions
- 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.
Recipe and photo provided by the California Avocado Commission
Nutrition
Calories: 410Total Fat: 20g
Saturated Fat: 2.5g
Sodium: 360mg
Carbohydrate: 53g
Fiber: 10g
Sugar: 3g (Added Sugar: 0g)
Protein: 10g
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