Avocados and artichoke hearts give this pasta salad a unique flavor profile that everyone is sure to enjoy. Light, colorful, and, above all, delicious!
Start to Finish: 25 minutes
Yield: 4 servings
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons loosely packed fresh dill
1/2 pound 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 hothouse cucumber, cut lengthwise in quarters and sliced
1 cup artichoke hearts, cut in half
- 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.
Nutrition Facts per Serving: 300 calories, 7 g protein, 19 g total fat (2.5 g saturated fat), 30 g carbohydrate, 8 g fiber, 0 mg cholesterol, 270 mg sodium
This recipe can be found at CaliforniaAvocado.com.