3 Tbsp.  Extra Virgin Olive Oil

1 Tbsp. fresh lemon juice

¼ tsp. salt

2 Tbsp. loosely packed fresh dill

½ lb. orecchiette or small pasta, cooked, drained and cooled

1 ripe Fresh Avocado, peeled, seeded and cut into 1/2-inch cubes

1 cup cherry tomatoes, cut in quarters

¼ cup pitted kalamata olives, cut in half

½ medium hot house cucumber, cut lengthwise in quarters and sliced

1 cup (6.5-oz jar) Cara Mia Marinated Artichoke Hearts, drained and cut in half



Place olive oil, lemon juice and salt in a food processor or blender; blend until creamy.

Add dill and pulse just until incorporated.

Pour over pasta and toss to coat.

Add remaining ingredients and toss to combine.

Serve immediately or cover and chill until ready to serve.