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Ingredients

• cups orange or tangerine juice
• 3 tbsp orange marmalade
• 1 tbsp vegetable oil
• 1 tbsp white wine vinegar
• 2 tsp dijon mustard
• 8 oz dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
• 1 California 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 -inch squares
• 3 green onions, sliced diagonally
• cup sliced cilantro leaves (lightly packed)

Description

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