Original source: Runnersworld.com

16 ounces fettuccine
1 ripe medium avocado, diced
1/2 cup sun-dried tomatoes, drained and chopped
1 large green bell pepper, diced (about 1 cup)
1/2 cup chopped fresh basil
3 scallions, chopped (about 1/2 cup)
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.

Makes 6 servings

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