PASTA, CALIFORNIA AVOCADO AND BELL PEPPER WITH FETA CHEESE SALAD

Recipe Provided By the California Avocado Commission

A hearty pasta salad loaded with Fresh California Avocados, feta cheese and colorful veggies.

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 6.0006 oz. penne (or other short, macaroni-style pasta)
  • 0.333⅓ cup prepared vinaigrette dressing
  • 0.500½ cup diced red bell pepper
  • 0.500½ cup diced green bell pepper
  • 0.500½ cup feta cheese, crumbled
  • 0.333⅓ cup chopped red onion
  • 0.250¼ cup coarsely chopped pitted black olives
  • 1.0001 tsp. chopped garlic
  • 2.0002 Tbsp. chopped parsley
  • 1.0001 ripe, Fresh California Avocado, peeled, seeded and cut in chunks

Instructions

  1. Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
  2. While still warm, toss with vinaigrette; cool.
  3. Fold in remaining ingredients and serve.

Serving Suggestions:
Double or triple the recipe for a potluck or tailgate party, adding the avocado just before serving.

Beverage Pairings:
Nice with sparkling mineral water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 330; Total Fat 12 g (Sat 4 g, Trans 0 g, Poly 1 g, Mono 6 g); Cholesterol 15 mg; Sodium 470 mg; Potassium 350 mg; Total Carbohydrates 45 g; Dietary Fiber 5 g; Total Sugars 7 g; Protein 10 g; Vitamin A 987 (IU); Vitamin C 58 mg; Calcium 116 mg; Iron 2 mg; Vitamin D 0 (IU); Folate 55 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 100%; Calcium 10%; Iron 8%

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