Serves: 6
Total Calories: 432

2 tablespoons olive oil
1/2 cup diced sun-dried tomato
1/4 cup sherry wine vinegar
1/2 cup chopped fresh basil
2 tablespoons chopped green onions
1/4 cup diced green bell pepper
2 tablespoons chopped walnuts
1 California avocado, diced, divided
1 1/4 pounds dried fettuccine noodles (if not available, substitute any dried pasta)
salt and pepper to taste

In a large bowl combine olive oil, sun-dried tomatoes, vinegar, basil, green onions, bell pepper, walnuts, and 1/2 the avocado. Toss ingredients well so they are evenly coated with oil and vinegar.

Cook pasta in boiling water for 3 minutes or until al dente. Drain pasta and pour into salad bowl with other ingredients while pasta is still hot. Toss all ingredients and serve immediately using remaining California avocado as garnish on top of pasta.


Fun Fact: Avocados were scarce in the United States until the 1920s when a mail-man in southern California named Rudolph Haas figured out how to best grow them. Today, the most popular avocados in the U.S. are the "Haas" variety that come from California.

Nutritional Facts:

Serves: 6
Total Calories: 432
Calories from Fat: 72

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Fettuccine with Walnuts and California Avocado
Halibut Fettuccine
Crab Fettuccine
Smoked Salmon Fettuccine
Thai Chicken Fettuccine
Microwave Chicken Alfredo
Angel Hair Pasta with Tomatoes and Basil
Sun-Dried Tomatoes & Artichoke Pasta
Pasta Capri—A Domenico's Original
Smoked Salmon Lasagna
Vegetable Lasagna
Macaroni and Cheese
Sundried Tomato Pesto
California Rice
Margarita Pizza
Oregon Crab Quiche
Broccoli Salmon Quiche
Pesto Quiche