1/3 cups Orange or Tangerine Juice
3 tablespoons Orange Marmalade
1 1/2 tablespoons Vegetable Oil
1 tablespoon White Wine Vinegar
2 teaspoons Dijon Mustard
8 ounces 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)
Preparation:
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.
