Recipes

Avocado and Rotini Salad

Serves 4

Recipe provided by the California Avocado Commission

An easy-to-make dish with a delicious fresh from the garden taste.

Ingredients

1 pound rotini, cooked and cooled

¼ cup carrots, peeled, sliced thin and blanched

½ cup broccoli florets, blanched

¼ cup medium mushrooms, sliced

¼ cup each red and yellow bell peppers, diced

1 Tbsp fresh basil leaves, thinly sliced

¼ cup prepared Italian dressing

½ cup balsamic vinegar

½ California Avocado, seeded, peeled and cubed

Instructions

In large salad bowl, combine rotini, carrots, broccoli, mushrooms, bell peppers, and basil leaves.In medium bowl, combine Italian dressing and balsamic vinegar.Toss salad ingredients with ¼ cup dressing mixture. Cover and refrigerate 4-6 hours to allow flavors to blend.

Just before serving, toss avocados and remaining dressing with pasta salad. Serve.

Courtesy of the California Avocado Commission.