Avocado Whole Wheat Pasta Salad recipe

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Ingredients

1 (12 ounce) box whole wheat rotini pasta
3 tablespoons extra-virgin olive oil
3 tablespoons white vinegar
lemon, juiced
1 tablespoon honey
2 avocados - peeled, pitted, and chopped
1 green bell pepper, sliced
1 large carrot, cut into matchstick-size pieces
6 green onions, sliced
1 stalk celery, sliced
1 clove garlic, minced
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 teaspoon lemon zest
salt and ground black pepper to taste

Nutrition Info

394.2 calories
carbohydrate: 55.5 g
cholesterol: : -
fat: 17.5 g
fiber: 10.5 g
protein: 10.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 26.6 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes, drain and run under cold water to prevent sticking.

  2. Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.

  3. Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.

Recipe Yield

6 servings

Recipe Note

This dish incorporates one of my favorite things in the universe, avocado, into a side dish with other fresh vegetables. It also works as a vegan main course dish.

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