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Avocado Mediterranean Pasta Salad
Make a bowl of this tasty salad for your next picnic lunch, office party, or casual weekend meal. It keeps well for up to three days in the refrigerator. Buy a small pasta shape to keep all the ingredients in proportion. Check out pasta shapes marketed to kids! Or, substitute whole grains such as barley, farro, or brown rice for the pasta.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons loosely packed fresh dill
- ½ pound orecchiette or small pasta, cooked, drained and cooled
- 1 ripe avocado, peeled, seeded and cut into 1/2-inch cubes
- 1 cup cherry tomatoes, cut in quarters
- ¼ cup pitted kalamata olives, cut in halves
- ½ medium European cucumber, cut lengthwise in quarters and sliced
- 1 cup artichoke hearts, drained and cut in halves
Instructions:
- Combine the olive oil, lemon juice, and salt in a food processor or blender and blend until creamy.
- Add the dill and pulse just until incorporated.
- Pour over the pasta and toss to coat.
- Add the remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.
Nutritional Analysis:
Calories: 300, Fat: 19 g, Sodium: 270 mg; Carbohydrates: 30 g, Protein: 7 g.
Yield:
4 servings Tags:
