California Avocado Macaroni Summer Salad

HomeRecipesDietLow SodiumCalifornia Avocado Macaroni Summer Salad

Total Time: 25 min

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Cook Time: 10 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 370

Total Fat 19g

Saturated Fat 3g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 0mg

Sodium 140mg

Total Carbs 0g

Dietary Fiber 10g

Total Sugars 0g

Protein 10g

Potassium 670mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 8

Ingredients
Instructions

3 cups dried whole wheat blend macaroni 3 ripe, fresh California avocados, halved, peeled and seeded 1/2 cup low-fat plain Greek yogurt 1/4 cup fresh basil, packed 1/4 cup fresh mint, packed 3 Tbsp. Extra virgin olive oil 3 Tbsp. lemon juice, divided 1 tsp. lemon zest 1 small clove garlic 1/2 tsp. kosher salt 1/4 tsp. black pepper 1 pt. grape tomatoes, halved 1 cup fresh corn kernels (or frozen and thawed) As needed Basil and mint, chopped (garnish)

Cook the pasta according to package directions.
While the pasta is cooking, place an avocado half in the bowl of a food processor or blender. Add the yogurt, basil, mint, olive oil, two-thirds of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.
Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into 3/4-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice.
Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.