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Recipes

Mediterranean Pasta Salad with Avocado

Quick & Easy Mediterranean Diet Vegan Vegetarian

Avocados and marinated artichoke hearts star in this delicious pasta salad featuring the flavors of the Mediterranean. A simple dressing made with fresh lemon juice and olive oil is easy to make. 

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Prep Time:

10 minutes

Total Time:

10 minutes

Yield:

4 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 410
  • Total Fat: 20g
  • Saturated Fat: 2.5g
  • Sodium: 360mg
  • Carbohydrate: 53g
  • Fiber: 10g
  • Sugar: 3g (Added Sugar 0g)
  • Protein: 10g
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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, preferably whole grain, cooked well and cooled
  • 1 ripe avocado, peeled, seeded, and cut into 1/2 -inch cubes
  • 1 cup cherry tomatoes, cut into quarters
  • ¼ cup pitted Kalamata olives, cut in half
  • ½ medium hot house cucumber, cut lengthwise in quarters and sliced
  • 1 cup marinated artichoke hearts, drained and cut in half

Instructions

  1. Place olive oil, lemon juice and salt in a food processor or blender; blend until creamy. Add dill and pulse just until incorporated. Pour over pasta and toss to coat.
  2. Add remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.

Recipe and photo provided by the California Avocado Commission

 

How’d it Taste?

  • Karen B says:
    May 10, 2019 at 1:17 pm

    This was delicious! My daughter is preparing to make it again from the leftover pasta, artichoke hearts and olives from the first time. Very filling but can’t be stored for more than two days because the cucumbers go soft and the avocados go brown.

    Reply

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