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.