By Tylynn Ludwig, Dietetic Intern [Minneapolis Veteran Affairs Medical Center]
I made this recipe as part of my internship at the Minneapolis Veteran Affairs Medical Center during a Healthy Teaching Kitchen class focused on fiber. Our classes are intended to teach easy cooking techniques with simple ingredients, which is where this avocado pasta salad comes in. The veterans loved the recipe, so it is fair to say this one is veteran-approved!
The combination of the whole wheat pasta, avocados and olive oil make this a nutrient-packed recipe that is full of fiber for fullness and digestive health, as well as heart-healthy fats.
Avocado Pasta Salad
- 3 cups whole wheat rotini or macaroni pasta
- 2 avocados
- ½ cup cherry tomatoes, quartered
- ¼ cup feta cheese
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 2 tbsp. jalapenos, seeded, minced
- 1 tbsp. lemon juice
- 1 tbsp. dried oregano
- Cook pasta according to box directions. Set aside.
- Slice avocados in half and remove pits.
- Scoop avocado flesh into a food processor and add the olive oil, lemon juice, garlic, jalapenos, oregano, and a dash of pepper.
- Blend until smooth and empty into large bowl.
- Stir in cherry tomatoes and feta cheese.
- Fold in cooked pasta to coat with sauce.
- Serve the same day to avoid discoloration of the avocados.
- Add your favorite vegetables for additional fiber.
354 calories, 48 g carb, 10 g pro, 16.5 g fat (3 g saturated), 5.5 g cholesterol, 9.5 g fiber, 68 mg sodium
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