Photo: Anna Pelzer
Pasta, California Avocado and Bell Pepper with Feta Cheese Salad
13 ingredients
6 steps
fandom
Estimated Nutrition (whole recipe, rough)
700
Calories
22g
Protein
34g
Fat
84g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz penne or other short, macaroni-style pasta
- ½ Cup vinaigrette
- ¾ Cup diced red bell pepper
- ¾ Cup diced green bell pepper
- ¾ Cup crumbled Feta cheese
- ½ Cup chopped onion
- 1/3 Cups chopped black olive
- 3 Tbsp chopped parsley
- 1 clove garlic, chopped finely
- California Avocados (1 pound)
- 1 Tbsp lemon juice
- =
Directions
1
Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
2
While still warm, toss pasta with vinaigrette; cool.
3
Fold in remaining ingredients except avocado and lemon juice.
4
Bring to cool room temperature before serving.
5
Cut avocado into chunks; gently toss with lemon juice.
6
Fold avocado into salad.
Recipe sourced from
fandom