Photo: Anna Pelzer
Pasta Salad with Avocado, Bell Pepper and Feta Cheese
12 ingredients
4 steps
fandom
Estimated Nutrition (whole recipe, rough)
688
Calories
22g
Protein
34g
Fat
80g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| 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
- =
- 36 oz Penne (or other short, tube pasta)
- 2 Cups Vinaigrette
- 3 Cups Diced red bell pepper
- 3 Cups Diced green bell pepper
- 3 Cups Feta cheese
- 2 Cups Chopped red onion
- 1 ½ Cups Black olives pitted, coarsely chopped
- 1 ½ Tbsp Chopped garlic
- ¾ Cup Chopped parsley
- 4 Pounds California Avocados
- =
Directions
1
Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
2
While still warm, toss with vinaigrette; cool.
3
Fold in remaining ingredients.
4
Plate 1-1/2 cups as an entrée salad or 1/2 cup as a side dish.
Recipe sourced from
fandom