Busters Recipes

All Seasons Avocado Pasta Salad

1/3 Cups orange or tangerine juice
3 T orange marmalade
1 1/2 T vegetable oil
1 Tbsp white wine vinegar
2 tsp Dijon mustard
8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups
cooked)
1 avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented
and
seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
1/4 Cup sliced cilantro leaves (lightly packed)

In large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard.
Add cooked pasta, mixing well. Cover and chill, stirring occasionally.
To serve, add remaining ingredients and toss gently.
Serve on assorted salad greens, if desired.

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