Avocado Pasta Salad Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Avocado Pasta Salad Recipe). The richness of the avocado makes this dish taste amazing. Feel free to add more or less olive oil for your preferred consistency. For best results refrigerate at least 1 hour before serving. Enjoy and feel guilt-free (unless you eat the whole bowl, which might just happen). It is easy to tweak this recipe to anything you like; add cooked chicken, or stir in some tuna, add some more veggies, or take some out that you don't like or have on hand.

Brief

Prep 30 mins

Cook: 10 mins

Total: 40 mins

Servings: 10

Yield: 10 servings

Avocado Pasta Salad Recipe

Ingredients

½ (12 ounce) package corkscrew-shaped pasta

1 cup halved cherry tomatoes

1 cup diced apple

½ cup sliced carrot

½ cup diced celery

½ cup peas

½ cup diced red bell pepper

½ cup sliced black olives

¼ cup diced red onion

2 avocados - peeled

pitted

and mashed

⅓ cup olive oil

2 limes

juiced

1 tablespoon chopped fresh dill

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

¼ cup shredded Parmesan cheese

2 sprigs fresh parsley

or more as needed

Vegan Thai Noodle Salad

Salad

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water stirring occasionally until cooked through but firm to the bite 10 to 12 minutes. Drain and cool.

Step 2

Mix pasta tomatoes apple carrot celery peas red bell pepper black olives and red onion together in a large bowl.

Step 3

Whisk avocado olive oil lime juice dill salt black pepper and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.

Nutritional Information

Avocado Pasta Salad Recipe

Servings Per Recipe:10

Calories: 323.2

% Daily Value *

Protein: 8.2g 17%

Carbohydrates: 40.8g 13%

Dietary Fiber: 5.9g 24%

Sugars: 4.5g

Fat: 15.6g 24%

Saturated Fat: 2.5g 13%

Cholesterol: 1.8mg 1%

Vitamin A Iu: 2233.3IU 45%

Niacin Equivalents: 4.2mg 32%

Vitamin B6: 0.2mg 15%

Vitamin C: 29.4mg 49%

Folate: 140.2mcg 35%

Calcium: 61.6mg 6%

Iron: 2.4mg 13%

Magnesium: 43.3mg 16%

Potassium: 438.8mg 12%

Sodium: 353.7mg 14%

Thiamin: 0.1mg 9%

Calories From Fat: 140.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.