Pasta with California Avocado Primavera

Ingredients

 * 1 ½ 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 1/8-inch diagonal slices
 * 1 each zucchini and yellow crocknecked 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 (recipe follows)
 * Vinaigrette
 * 1 ½ Cups oil
 * ½ Cup red wine vinegar
 * 2 tsp dry mustard
 * 1 tsp salt
 * 2 tsp black pepper
 * ½ Cup grated Parmesan cheese

Directions
Bring water, salt and oil to a boil. Add pasta and cook until al dente.

Rinse, drain and place in large bowl.

Add remaining ingredients except avocado. Toss with vinaigrette.

Just before serving, toss with avocado.

Dressing Preparation:

Combine all ingredients in bowl. Blend well.