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PASTA, CALIFORNIA AVOCADO AND BELL PEPPER WITH FETA CHEESE SALAD
and 4 ounces penne (or other short, macaroni-style pasta)
diced red bell pepper
diced green bell pepper
chopped red onion
black olives, pitted, coarsely chopped
California Avocados, cut in chunks
- Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
- While still warm, toss with vinaigrette; cool.
- Fold in remaining ingredients.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition Information per Serving: 460 calories, 28g of fat, 15mg of cholesterol, 450mg of sodium, and 14g of protein.
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