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Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing

Avocados From Mexico Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing Heart-Check Certified Recipe
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Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing

The tasty salad uses nutritious avocados in place of mayonnaise for a rich and creamy dressing.

This Heart-Check Certified recipe is brought to you by Avocados From Mexico.

Ingredients

Servings   8   Serving Size   1 cup salad 2 tablespoons dressing

Dressing Ingredients

  • 1 avocado (peeled, pitted, sliced)
  • 1/2 cup fresh basil (chopped)
  • 2 garlic cloves (mashed)
  • 1 tablespoon avocado oil
  • 2 tablespoons reduced-fat, grated Parmesan cheese
  • 1 tablespoon red wine vinegar

Salad Ingredients

  • 1 avocado (cubed)
  • 3 cups enriched whole wheat rotini pasta, cooked
  • 1/2 red onion (diced)
  • 2 cups cherry tomatoes (tri-colored), halved
  • 1 1/2 cups lower-sodium, canned garbanzo beans (chickpeas) (drained, rinsed)
  • 2 cups spinach (chopped)
  • 2 ounces reduced-fat feta (crumbled)
  • 10 kalamata olives (drained, chopped)
  • 1/2 cup fresh basil (chopped)
  • 1/2 tablespoon red chili pepper flakes
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1/2 large English cucumber, quartered, diced

Directions

Tip: Click on step to mark as complete.

  1. Prepare pasta according to package directions. Do not overcook – it is better to have firm pasta or slightly undercooked (al dente).
  2. Salad Dressing: In a separate bowl combine all ingredients in a food processor until smooth. Store in the refrigerator until ready to prepare pasta salad. Refrigerate any remaining dressing for future use.
  3. Pasta Salad: In a large bowl, combine pasta, vegetables, cheese, olives, chickpeas, and herbs and combine with Pesto Avocado Dressing. Squeeze lemon juice on salad before serving.

Nutrition Facts

Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing
CaloriesCalories
250 Per Serving
ProteinProtein
g Per Serving
FiberFiber
8g Per Serving

Nutrition Facts

Calories 250
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12. g
Cholesterol 3 mg
Sodium 255 mg
Total Carbohydrate 27 g
Dietary Fiber 8 g
Sugars 4 g
Added Sugars 8 g
Protein g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

 

The tasty salad uses nutritious avocados in place of mayonnaise for a rich and creamy dressing.

This Heart-Check Certified recipe is brought to you by Avocados From Mexico.

Nutrition Facts

Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing
CaloriesCalories
250 Per Serving
ProteinProtein
g Per Serving
FiberFiber
8g Per Serving
×
Calories 250
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 12. g
Cholesterol 3 mg
Sodium 255 mg
Total Carbohydrate 27 g
Dietary Fiber 8 g
Sugars 4 g
Added Sugars 8 g
Protein g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings   8   Serving Size   1 cup salad 2 tablespoons dressing

Dressing Ingredients

  • 1 avocado (peeled, pitted, sliced)
  • 1/2 cup fresh basil (chopped)
  • 2 garlic cloves (mashed)
  • 1 tablespoon avocado oil
  • 2 tablespoons reduced-fat, grated Parmesan cheese
  • 1 tablespoon red wine vinegar

Salad Ingredients

  • 1 avocado (cubed)
  • 3 cups enriched whole wheat rotini pasta, cooked
  • 1/2 red onion (diced)
  • 2 cups cherry tomatoes (tri-colored), halved
  • 1 1/2 cups lower-sodium, canned garbanzo beans (chickpeas) (drained, rinsed)
  • 2 cups spinach (chopped)
  • 2 ounces reduced-fat feta (crumbled)
  • 10 kalamata olives (drained, chopped)
  • 1/2 cup fresh basil (chopped)
  • 1/2 tablespoon red chili pepper flakes
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1/2 large English cucumber, quartered, diced

Directions

Tip: Click on step to mark as complete.

  1. Prepare pasta according to package directions. Do not overcook – it is better to have firm pasta or slightly undercooked (al dente).
  2. Salad Dressing: In a separate bowl combine all ingredients in a food processor until smooth. Store in the refrigerator until ready to prepare pasta salad. Refrigerate any remaining dressing for future use.
  3. Pasta Salad: In a large bowl, combine pasta, vegetables, cheese, olives, chickpeas, and herbs and combine with Pesto Avocado Dressing. Squeeze lemon juice on salad before serving.
 

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