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Recipe provided by the California Avocado Commission

Ingredients
• 3 Tbsp STAR Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Tbsp loosely packed fresh dill
• 1/2 lb orecchiette or small pasta, cooked, drained and cooled
• 1 large, ripe California Avocado, peeled, seeded and cut into
1/2” cubes
• 1 cup cherry tomatoes, cut in quarters
• 1/4 cup pitted kalamata olives, cut in half
• 1/2 medium hot house cucumber, cut lengthwise in quarters
and sliced
• 1 (6.5-oz) jar Cara Mia Marinated Artichoke Hearts, drained and
cut in half

Directions
Place olive oil, lemon juice and salt in a food processor or blender;
blend until creamy. Add dill and pulse just until incorporated.
Pour over pasta and toss to coat. Add remaining ingredients and
toss to combine.

NUTRITION INFORMATION PER SERVING
Calories 300; Total Fat 19 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 13 g);