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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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
Ingredients
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
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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
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Prepare pasta according to package directions. Do not overcook – it is better to have firm pasta or slightly undercooked (al dente). -
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. -
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.