Mediterranean Pasta Salad With California Avocado (sonoma diet)

By BClover

Avocados and artichoke hearts give this pasta salad a unique flavor profile that everyone is sure to enjoy. Light, colorful, and, above all, delicious!

Start to Finish: 25 minutes
Yield: 4 servings
Nutrition Facts per Serving: 300 calories, 7 g protein, 19 g total fat (2.5 g saturated fat), 30 g carbohydrate, 8 g fiber, 0 mg cholesterol, 270 mg sodium

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons loosely packed fresh dill
• 1/2 pound orecchiette or small pasta, cooked, drained, and cooled
• 1 ripe fresh California avocado, peeled, seeded, and cut into 1/2-inch cubes
• 1 cup cherry tomatoes, cut in quarters
• 1/4 cup pitted kalamata olives, cut in half
• 1/2 medium hothouse cucumber, cut lengthwise in quarters and sliced
• 1 cup artichoke hearts, cut in half

Details

Cooking time 25mins

Preparation

Step 1

Instructions

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.
Add remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.