Avocado (Tomato Basil) Pasta Salad with Pesto Avocado Dressing
When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.
1/2 cups Low-sodium canned garbanzo beans (chickpeas), drained and rinsed
2 cups Spinach, chopped
2 oz Reduced fat feta cheese, crumbled
10 Kalamata olives, drained, chopped
1/2 Fresh basil, chopped
1/2 TB Red pepper flakes
1 tsp Dried oregano
2 TB Lemon Juice
Pesto Avocado Dressing
1 Avocado From Mexico, peeled, pitted, and sliced
1/2 cup Fresh basil, chopped
2 Garlic cloves, mashed
2 TB Reduced fat parmesan cheese
1 TB Red wine vinegar
1 TB Avocado oil
Salad instructions: 1. Prepare pasta according to package directions. Do not overcook - it is better to have firm pasta or slightly undercooked (al dente). 2. In a separate bowl, combine pasta, vegetables, cheese, olives, chickpeas, and herbs and combine with Pesto Avocado Dressing. Squeeze lemon juice on salad before serving.
Dressing instructions: In a large bowl combine all dressing ingredients in a food processor and process until smooth. Store in the refrigerator until ready to prepare pasta salad. Refrigerate any remaining dressing for future use.
Recipe makes 8 servings
Serving Size 1 serving ( 1 cup (246g) )
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 5mg 2%
Sodium 230mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 8g 29%
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin D 0 mcgmcg0%
DID YOU KNOW?
THE AVOCADO IS A FRUIT, NOT A VEGETABLE?
Learn more about the amazing avocado, including it’s rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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