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California Avocado Primavera Pasta

California Avocado Primavera Pasta
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 12

1 1/2 lbs. fresh spinach pasta
1 lb. fresh egg pasta
1 each red and green pepper, seeded and julienne cut
2 cucumbers, peeled in alternate strips, quartered and thinly sliced
8 oz. carrots, peeled, halved lengthwise and cut in 1/8-inch diagonal slices
1 each zucchini and yellow crocknecked squash, quartered and thinly sliced
1/2 cups ripe olives, diced
2 small red onions, minced
1/2 cups minced parsley
1/4 cups chopped fresh basil leaves
3/4 cups grated Parmesan cheese,
4 California Avocados, seeded, peeled and diced
As needed Vinaigrette (recipe follows)
As needed Vinaigrette
1 1/2 cup oil
1/2 cups red wine vinegar
2 tsp. dry mustard
1 tsp. salt
2 tsp. black pepper
1/2 cups grated Parmesan cheese

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California Avocados are NOW in season! Learn More


  1. Bring water, salt and oil to a boil. Add pasta and cook until al dente.
  2. Rinse, drain and place in large bowl.
  3. Add remaining ingredients except avocado. Toss with vinaigrette.
  4. Just before serving, toss with avocado. 
  5. Dressing Preparation:
  6. Combine all ingredients in bowl. Blend well.

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