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Avocado Pesto Pasta Salad with Oaxaca Cheese

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Avocado Pesto Pasta Salad with Oaxaca Cheese
Nutrition Facts
6 serving per container
Serving size 1 serving
Calories 710
% Daily Value*
Total Fat 41g 52%
Saturated Fat 12g 58%
Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 1230mg 53%
Total Carbohydrates 65g 24%
Dietary Fiber 7g 26%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 26g
Calcium 424mg 35%
Iron 4mg 20%
Potassium 230mg 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This versatile pasta salad can be served warm or cold! With a pesto sauce made from Parmesan, cilantro, pine nuts, basil, parsley, chives and garlic and a topping of avocado and Oaxaca, this pasta can be left vegetarian or paired with a pan seared salmon or grilled chicken to make a delicious dinner! Incorporating fresh Hass avocados in your family's everyday recipes helps to increase your fruit and vegetable intake. They're delicious, heart-healthy, and a source of naturally good fats.

Ingredients

  • 1 lb. fusilli pasta
  • 1-1/2 c. fresh cilantro leaves
  • 1/2 c. fresh parsley leaves
  • 1/2 c. fresh basil leaves
  • 1/3 c. fresh chives
  • 1/4 c. extra virgin olive oil
  • 1 ea. garlic clove, peeled
  • 1 T. freshly squeezed lime juice
  • 1 c. pine nuts
  • 3/4 c. parmesan cheese, grated
  • 2 t. salt
  • 1/4 t. ground black pepper
  • 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
  • 8 oz. Oaxaca cheese or fresh mozzarella, 1" dice
Text Me Ingredients

Instructions

  1. In a large pot of salted boiling water, cook pasta until al dente.
  2. In the meantime, prepare pesto. In bowl of food processor or blender, place cilantro, parsley, basil, chives, oil, garlic, and lime juice. Process until smooth.
  3. Add pine nuts, Parmesan cheese, salt, and pepper. Process until smooth.
  4. Drain pasta; place in large bowl; add pesto mixture. Toss until pasta is well coated.
  5. To serve, spoon pasta onto plates. Top with avocado and Oaxaca cheese chunks. Can be served warm or cold.
  6. Refrigerate in covered container up to 1 week.

DESCRIPTION

This versatile pasta salad can be served warm or cold! With a pesto sauce made from Parmesan, cilantro, pine nuts, basil, parsley, chives and garlic and a topping of avocado and Oaxaca, this pasta can be left vegetarian or paired with grilled salmon or a grilled chicken sandwich to make a delicious dinner!

Make sure to wash your avocado before cutting it up and serving it in this recipe. Avocados need to be cleaned just like all other fruits and vegetables.

FAQ

What should you serve with pesto pasta?

Try serving your pesto pasta with seafood, like shrimp avocado bites, or grilled salmon, for example. Pesto pasta also pairs well with chicken, like this grilled chicken sandwich with avocado jalapeño mayo.

Where can you buy Oaxaca cheese?

It’s surprisingly easy to find a grocery store that carries Oaxaca cheese; most grocery stores have it, and you can even find it online.

Do you let pasta cool before making pasta salad?

It’s not necessary to let your pasta cool before making it a pasta salad. Slightly warm pasta works better in pasta salads because it heats the sauce ingredients, allowing them to stick to the pasta better than they would if the pasta were cold.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Avocado Pesto Pasta Salad with Oaxaca Cheese
Amount Per Serving 6
Calories 710 Calories from Fat 0
% Daily Value*
Total Fat 41g 52%
Saturated Fat 12g 58%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 40mg 13%
Sodium 1230mg 53%
Total Carbohydrates 65g 24%
Dietary Fiber 7g 26%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 26g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.06mg 0.06%
Calcium 424mg 35%
Iron 4mg 20%
Potassium 230mg 4%
* Percent Daily Values are based on a 2000 calorie diet.

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