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California Avocado Primavera Pasta

California Avocado Primavera Pasta
Total time:


Prep time:


Cook time:



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 cup ripe olives, diced
2 small red onions, minced
1/2 cup minced parsley
1/4 cup chopped fresh basil leaves
3/4 cup grated Parmesan cheese,
4 California Avocados, seeded, peeled and diced
As needed Vinaigrette (recipe follows)
As needed Vinaigrette
1 1/2 cups oil
1/2 cup red wine vinegar
2 tsp. dry mustard
1 tsp. salt
2 tsp. black pepper
1/2 cup grated Parmesan cheese

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  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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