In a large bowl combine the olive oil, vinegar, basil, green onions, sun dried tomatoes, and half of the California avocado. Toss ingredients well so they are evenly coated with the oil and vinegar. Cook pasta in boiling water for 6 minutes or until  al dente . Drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.

Serving Suggestions:
Serve with 2-3 oz of lean meat and additional steamed vegetables for a complete main meal.

Submitted by: California Avocado Commission