Pasta Salad With Avocado Dressing Food

RANCH AND AVOCADO PASTA SALAD

Ranch and Avocado Pasta Salad image

This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.

Provided by Shuzbud

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

0.5 (1 ounce) package hidden valley ranch dressing mix
1/2 cup milk
1/2 cup mayonnaise
3 cups dry pasta (Farfalle works nicely)
1 avocado, cut into small cubes
10 cherry tomatoes, quartered
3/4 cup cooked chicken, cubed
1/2 cup cooked bacon, cut into pieces

Steps:

Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
Cook the pasta.
Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
Enjoy!

Nutrition Facts : Calories 465.6, Fat 15.6, SaturatedFat 3.9, Cholesterol 35.2, Sodium 281.2, Carbohydrate 59.6, Fiber 6.1, Sugar 3.3, Protein 21.8

SOUTHWESTERN PASTA SALAD WITH AVOCADO-SERRANO DRESSING

Southwestern Pasta Salad With Avocado-Serrano Dressing image

The texture and flavor contrasts of this Southwestern-inspired salad are what makes it so appealing. The buttery avocado helps to smooth the heat of the Serrano chile in the dressing. Quick-Fix Vegetarian: Healthy Home-cooked Meals in 30 Minutes or Less" by Robin Robertson, Tucson

Provided by Mme M

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces penne pasta
1 serrano chili, seeded
1 large garlic clove
2 ripe avocados
3 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 cup extra virgin olive oil
salt
1 (16 ounce) can pinto beans, drained and rinsed
1 small jicama, shredded
1 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley or 1/4 cup cilantro
salad greens, for serving

Steps:

Cook the penne in salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.
While the pasta is cooking, make the dressing: Combine the chile and garlic in a food processor. Halve and pit 1 of the avocados, scoop out the flesh with a spoon and add it to the processor. Add the lime juice and chile powder and process until smooth. Add the olive oil and salt to taste. Process until smooth.
After the pasta is cooked, drain and rinse under cool water, then place in a large bowl. Add the beans, jicama, onion, tomatoes and parsley. Peel, halve and dice the remaining avocado and add it to the pasta salad. Pour on the dressing and toss gently to combine. Serve on salad greens.

Nutrition Facts : Calories 801.6, Fat 31, SaturatedFat 4.4, Sodium 22.9, Carbohydrate 118.8, Fiber 31.8, Sugar 4.7, Protein 19.9

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