Average: 5 (1 vote)
Active time
10 minutes
Total time
10 minutes
4 servings
  • 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
  1. 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.
  2. 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



Calories: 410
Total Fat: 20g
Saturated Fat: 2.5g
Sodium: 360mg
Carbohydrate: 53g
Fiber: 10g
Sugar: 3g (Added Sugar: 0g)
Protein: 10g

Yield: 4 servings

How'd it Taste?

Karen B
This was delicious! My daughter is preparing to make it again from the leftover pasta, artichoke hearts and olives from the first time. Very filling but can't be stored for more than two days because the cucumbers go soft and the avocados go brown.

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