Avocado Artichoke Pasta Salad Food

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AVOCADO & ARTICHOKE PASTA SALAD



Avocado & Artichoke Pasta Salad image

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2 cups uncooked gemelli or spiral pasta
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
2 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/4 cup grated Romano cheese
DRESSING:
1/4 cup canola oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 188 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

QUICK ARTICHOKE PASTA SALAD



Quick Artichoke Pasta Salad image

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

Provided by Maryanne

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 4h20m

Yield 5

Number Of Ingredients 10

1 cup salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar marinated artichoke hearts
½ cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
½ tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
  • In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS



Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 (14-ounce) can small artichoke hearts in water, drained
1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
Salt and freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

Steps:

  • In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

AVOCADO-ARTICHOKE SALAD



Avocado-Artichoke Salad image

Provided by Moira Hodgson

Categories     quick, salads and dressings

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large artichokes
2 ripe avocados
2 large ripe tomatoes
3 to 4 tablespoons red-wine vinegar (according to taste)
3/4 cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil

Steps:

  • Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
  • Combine the vinegar, oil, salt and pepper for the dressing.
  • Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams

ARTICHOKE AVOCADO SHRIMP SALAD



Artichoke Avocado Shrimp Salad image

The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

Provided by Barb R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cooked shrimp
13 3/4 ounces artichoke bottoms, drained and rinsed and diced
3/4 cup diced tomatoes
2 tablespoons minced green onion tops
1 tablespoon chopped fresh basil
1 avocado, peeled, pitted and cubed
red leaf lettuce or spinach
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar (or red wine vinegar, either is great)

Steps:

  • Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

Nutrition Facts : Calories 276.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 221, Sodium 351.3, Carbohydrate 16.3, Fiber 9.2, Sugar 1.4, Protein 28.3

AVOCADO AND ARTICHOKE PASTA SALAD



Avocado and Artichoke Pasta Salad image

Make and share this Avocado and Artichoke Pasta Salad recipe from Food.com.

Provided by ersmedstad

Categories     Lunch/Snacks

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

2 cups uncooked gemelli pasta or 2 cups spiral shaped pasta
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
2 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/4 cup grated romano cheese
1/4 cup canola oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1 1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Steps:

  • Cook pasta according to package directions. Drain, rinse with cold water.
  • In a large bowl, combine pasta artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 196, Fat 9.5, SaturatedFat 1.3, Cholesterol 2.2, Sodium 169.2, Carbohydrate 24.1, Fiber 5.7, Sugar 1.5, Protein 5.3

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