Avocado Artichoke Pasta Salad Recipes
AVOCADO-ARTICHOKE SALAD
Provided by Moira Hodgson
Categories quick, salads and dressings
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
- Combine the vinegar, oil, salt and pepper for the dressing.
- Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams
AVOCADO AND ARTICHOKE PASTA SALAD
Make and share this Avocado and Artichoke Pasta Salad recipe from Food.com.
Provided by ersmedstad
Categories Lunch/Snacks
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
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 196, Fat 9.5, SaturatedFat 1.3, Cholesterol 2.2, Sodium 169.2, Carbohydrate 24.1, Fiber 5.7, Sugar 1.5, Protein 5.3
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- Cook the pasta according to package directions to al dente. Drain well and allow to cool completely.
- Chop the veggies - drain the artichokes and chop reserving a 1/4 cup of the juice for the dressing. After chopping the avocado, squeeze the lemon over the avocados, this will prevent them from turning brown.
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- Start by cooking the pasta according to package directions, rinse under cold water and allow to cool before adding it to a mixing bowl.
- While the pasta is cooking, cut the avocado in half, remove the pit and scrape out the fleshy part. Chop the avocado into small bite sized pieces and add to the mixing bowl.
- Next, add the cooked pasta, tomatoes, artichoke hearts, lime zest and juice, cilantro, cheese, oil, salt and pepper and mix well until all ingredients have been incorporated. Refrigerate for at least 2 hours before serving.
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