Strawberry Avocado Pesto Pasta Salad
Ingredients
Broccoli Avocado Pesto
-
½
cup
broccoli florets
-
1
small
avocado
-
1
cup
fresh basil
-
2
tablespoons
olive oil
-
½
juice of
lemon
-
to taste
kosher salt
-
¼
cup
feta cheese, crumbled
Pasta Salad
-
1
pound
pasta
-
2
tablespoons
balsamic vinegar
-
1
cup
mozzarella
-
2
cups
fresh strawberries
-
1
cup
cherry tomatoes
-
1
handful
fresh basil
Instructions
- Steam the broccoli until tender, about 5 minutes.
- In a food processor or blender, combine the broccoli, avocado, basil, olive oil, lemon juice, and a pinch of salt. Pulse until combined, adding olive oil if needed to thin. Add the feta cheese and pulse until combined. Taste and season with salt, if needed.
- Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Drain.
- Add the pasta to a large salad bowl and toss well with the pesto. Add the balsamic, mozzarella, strawberries, tomatoes, and basil and gently toss to combine.
- Serve cold or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
258
Total fat
14g
Total carbohydrates
28g
Total protein
8g
Sodium
200mg
Cholesterol
15mg
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