California Avocado season has ended.

California Avocado Primavera Pasta

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California Avocado Primavera Pasta



Serves: 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(2 Ratings)