1/3 cup Orange or Tangerine juice
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
In large
bowl, whisk together orange juice, marmalade, oil, vinegar and mustard. Add
cooked pasta, mixing well. Cover and chill, stirring occasionally. To serve,
add remaining ingredients and toss gently.
