All Seasons Avocado Pasta Salad

Dressing of fresh orange juice, orange marmalade, vegetable oil, white wine vinegar and Dijon mustard is tossed with cooked and cooled penne pasta. Pasta is chilled. When ready to serve, sliced avocado, sectioned tangerines, bell pepper strips, diagonally cut green onion and fresh cilantro are folded in. If desired, pasta salad can be served on a bed of greens.

Ingredients -

1/3 cup Orange or Tangerine Jjuice
3 tablespoons Orange Marmalade
1 1/2 tablespoons Vegetable Oil
1 tablespoon White Wine Vinegar
2 teaspoons Dijon Mustard
8 ounces Dry Penne Pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 Avocado, seeded, peeled and sliced
2 small Oranges, peeled and sectioned or 2 large Tangerines, peeled, segmented and seeded, if necessary
1 medium Red Sweet Bell Pepper, cut into 1/2-inch squares
3 Green Onions, sliced diagonally
1/4 cup sliced Cilantro Leaves (lightly packed)

Preparation:

1. In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.

2. Add cooked pasta, mixing well.

3. Cover and chill, stirring occasionally.

4. To serve, add remaining ingredients and toss gently.

5. Serve on assorted salad greens, if desired.

Avocado Salad Making Tips -

Duerte Avocados

Duerte avocados are large bright green avocados that have a fibrous texture. Duerte avocados are primarily grown in Florida or North Africa.

Avocado Salad Making Tips -

Oranges

Oranges are high in vitamin C and other essential nutrients including phosphorus, potassium and calcium.