Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
ABCs of Summer Entertaining
Creamy Avocado Pasta Salad
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 376
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 489 mg
This pasta salad will be your new summer go-to. It’s packed with delicious crunchy veggies and tossed in a creamy avocado dressing. It’s great served at room temperature or cold and makes great leftovers.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 376
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 489 mg
Ingredients
Directions
Special equipment:
a high-powered blender- Bring a large pot of salted water to a boil. Cook the pasta to al dente, then add the broccoli and frozen corn to the pot for the last minute of cooking. Drain the pasta and vegetables and set aside to cool slightly.
- Add the avocado, sour cream, mayo, cilantro, smoked paprika, garlic, lime zest and juice and chives to a high-powered blender. Cover the blender and blend on high until completely smooth. Add salt and pepper to taste.
- Pour the dressing into a large serving bowl. Add the cooked pasta, broccoli, corn, tomatoes, radishes, red onion and chiles to the dressing and toss to combine. Add salt and pepper to taste. Serve.
