AVOCADO CAPRESE PASTA SALAD
SERVES 4 TO 6 PORTIONS
1 oz. (30g) whole wheat fusilli (or gluten-free pasta)
2 tbsp. olive oil, plus more as needed
2 tbsp. lemon juice
2 garlic cloves, minced
2 tsp. sea salt
1/2 tsp. crushed red pepper
2 cups cherry tomatoes, halved
1 cup basil, cut into chiffonade
2 ripe avocados, cut into small cubes
Freshly ground black pepper
NUTRITIONAL VALUES
Calories: 251kcal
Fat: 21.7g (4.2g S.Fat)
Carbs: 14.7g
Protein: 3.2g
Sugar: 2.7g
Sodium: 760mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook fusilli according to package directions. Return to the pot after draining and rinsing with cold water. Set aside the noodles after tossing them with the oil.
Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.
Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.
