Perfect Picnic Pasta Salad
Perfect Picnic Pasta Salad
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 817
- Total Fat
- 52
- Saturated Fat
- 14
- Carbohydrates
- 68
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 25
- Cholesterol
- 62
- Sodium
- 938
- Total: 35 min
- Active: 35 min
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 817
- Total Fat
- 52
- Saturated Fat
- 14
- Carbohydrates
- 68
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 25
- Cholesterol
- 62
- Sodium
- 938
- Total: 35 min
- Active: 35 min
Ingredients
200 grams (7 ounces) bow-tie (farfalle) pasta
Kosher salt
Olive oil, for drizzling
1 avocado
1/2 cucumber, seeded and sliced
200 grams (7 ounces) feta cheese
80 grams (3 ounces) arugula
80 milliliters (1/3 cup) basil pesto
Pinch salt
Juice of 1/2 lemon
150 grams (5 ounces) mixed red and yellow cherry tomatoes, halved
50 grams (2 ounces) pine nuts, toasted
Fresh basil leaves, for garnish
Directions
- Cook the pasta in salted boiling water. Drain, and drizzle with a little olive oil to prevent sticking. Put aside to cool slightly.
- In a food processor, add the avocado, cucumbers, feta, half of the arugula, pesto, salt and lemon juice. Process until very smooth.
- In a large bowl, combine the pasta and the dressing, and toss well. Add the tomatoes and the remaining half of the arugula; toss again. Transfer to a picnic dish, top with the toasted pine nuts, and garnish with some basil leaves.
Cook’s Note
This recipe is great without the nuts, if you're allergic. If you're not fond of or are allergic to avocado, then substitute 1/3 cup cream cheese.
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