- 16 ounces fettuccini pasta
- 1 medium avocado, peeled and sliced
- 1/2 cup sun-dried tomatoes
- 1 large green bell pepper, chopped
- 1/2 cup fresh basil leaves
- 3 scallions, sliced
- 1/4 cup sherry vinegar
- 2 tablespoons olive oil
- In a large pot, cook the pasta according to the package directions. Drain.
- Meanwhile, set aside half the avocado for garnish. In a large bowl, combine all the remaining ingredients and toss until mixed. Add the hot pasta and toss. Spoon the pasta into a serving bowl and garnish with the reserved avocado.