Pasta with California Avocado Primavera

Ingredients

 * 1½ pounds fresh spinach pasta
 * 1 pound 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 ⅛-inch diagonal slices
 * 1 each zucchini and yellow crookneck squash, quartered and thinly sliced
 * ½ cup ripe olives, diced
 * 2 small red onions, minced
 * ½ cup minced parsley
 * ¼ cup chopped fresh basil leaves
 * ¾ cup grated Parmesan cheese,
 * 4 California avocados, seeded, peeled and diced

Vinaigrette

 * 1½ cups oil
 * ½ cup red wine vinegar
 * 2 tsp dry mustard
 * 1 tsp salt
 * 2 tsp black pepper
 * ½ cup grated Parmesan cheese

Directions

 * 1) Bring water, salt and oil to a boil.
 * 2) Add pasta and cook until al dente.
 * 3) Rinse, drain and place in large bowl.
 * 4) Add remaining ingredients except avocado.
 * 5) Toss with vinaigrette.
 * 6) Just before serving, toss with avocado.

Vinaigrette

 * 1) Combine all ingredients in bowl.
 * 2) Blend well.