AVOCADO CUCUMBER PASTA SALAD
This is the best pasta salad I have had. A friend at work gave me the recipe and I always get compliments whenever I make it.
Provided by Stephanie
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h38m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
- Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
- Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 46.5 g, Cholesterol 4.4 mg, Fat 8 g, Fiber 2.7 g, Protein 9.8 g, SaturatedFat 1.9 g, Sodium 466.1 mg, Sugar 3.8 g
AVOCADO & ARTICHOKE PASTA SALAD
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 188 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
PASTA SALAD WITH BACON AND AVOCADO
This pasta salad with bacon and avocado recipe is to die for! Creamy goodness with all your favorites mixed all in one!
Provided by JU-JUBEE
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat.
- Rinse pasta under cool water and drain; transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes; stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.
Nutrition Facts : Calories 534.2 calories, Carbohydrate 38.2 g, Cholesterol 44.1 mg, Fat 34.1 g, Fiber 4.5 g, Protein 20.1 g, SaturatedFat 9.7 g, Sodium 1454.1 mg, Sugar 5.2 g
RANCH AND AVOCADO PASTA SALAD
This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.
Provided by Shuzbud
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
- Cook the pasta.
- Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
- Enjoy!
Nutrition Facts : Calories 465.6, Fat 15.6, SaturatedFat 3.9, Cholesterol 35.2, Sodium 281.2, Carbohydrate 59.6, Fiber 6.1, Sugar 3.3, Protein 21.8
PASTA SALAD WITH AVOCADO DRESSING
I love avocados and they are so good for you! This is a recipe adapted from Lindsey Williams' NeoSoul Cookbook. Cooking time is chilling time for the pasta.
Provided by Jociecee
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions until al dente.
- Remove the cooked pasta,drain while running under cold water.
- Place pasta in a bowl and toss the pasta with 1/4 cup of olive oil.
- Chill the pasta in the refrigerator while preparing the other ingredients.
- Peel and cut one avocado in half lengthwise and remove the pit.
- Mince the jalapeno pepper and garlic cloves.
- Chop the parsley and cilantro.
- To make the dressing for the salad, combine the halved avocado, half of the chopped parsley, half of the cilantro, the lime juice, jalapeno, garlic, and salt in a food processor or blender.
- Blend until all ingredients are well mixed and add the 1 cup of olive oil in a steady stream until the mixture is creamy (resembling mayonnaise in consistency).
- If the dressing is too thick, add a little water to the blender to loosen it up.
- Set the dressing aside while you prepare the other ingredients.
- Peel 4 of the avocados, halve them, and remove the pits, and dice (I prefer larger chunks, so cut them to the size that you prefer).
- Dice the tomatoes and red onions.
- In a large bowl, combine the chilled pasta, diced avocados, tomatoes, onion, and remaining parsley and cilantro. Mix until well combined.
- Fold in the avocado dressing and mix well until all of the pasta mixture is well coated.
- Serve immediately and enjoy!
Nutrition Facts : Calories 648.6, Fat 34.8, SaturatedFat 5, Sodium 165.6, Carbohydrate 75.5, Fiber 14.6, Sugar 4.5, Protein 14
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Ratings 21Category SaladsCuisine AmericanTotal Time 23 mins
- In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
- To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
- In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.
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4.9/5 (24)Calories 486 per servingCategory Side Dish
- Cook pasta by boiling in approximately 4 cups of water for 7-10 minutes until done. Run pasta under cold water, drain, and then add to a large mixing bowl. Add tomatoes and corn to pasta and mix.
- Meanwhile, in a food processor, add 3 avocados, 1/2 spinach, lemon juice, garlic, onion powder, oregano, and salt. Blend and then add the rest of the spinach and continue to blend until creamy.
- Add tomatoes and corn to pasta and mix. Add creamy avocado spinach mixture, mix well. Taste and add more salt to taste. Dice the final avocado and add to pasta with parsley. Mix well and serve. Or make ahead up to 3-4 hours and cover tightly with plastic wrap and refrigerate.
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