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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

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

Remember to check the label when you shop.

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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