VEGETARIAN Avocado Tomato Basil Pasta Salad with Pesto Avocado Dressing SERVES 8 • 1 cup salad plus 2 tablespoons dressing per serving PREP TIME 15 minutes COOK TIME 15 minutes TOTAL TIME 30 minutes Ingredients Dressing 1 medium avocado, peeled, pitted and sliced 2 tablespoons reduced-fat grated Parmesan cheese 1/2 cup fresh basil, chopped 1 tablespoon avocado oil 2 medium garlic cloves, mashed 1 tablespoon red wine vinegar Ingredients Salad 3 cups dried enriched whole-wheat rotini pasta 1/2 large English cucumber, quartered, diced 1 medium avocado, cubed 2 ounces reduced-fat feta cheese, crumbled 2 cups spinach, chopped 10 Kalamata olives, drained, chopped 2 cups cherry tomatoes (tri-colored), halved 1/2 cup fresh basil leaves, chopped 11/2 cups canned low-sodium garbanzo beans ½ tablespoon crushed red pepper flakes (chickpeas), rinsed and drained 1 teaspoon dried oregano 1/2 medium red onion, diced 2 tablespoons lemon juice Directions Nutrition Analysis (per serving) 1 . Prepare the pasta according to the package directions . Calories 250 Do not overcook. It is better to have firm pasta or Total Fat 13 .0 g slightly undercooked (al dente) . Saturated Fat 2.0 g 2 . For the dressing: Process the dressing ingredients in a Trans Fat 0.0 g food processor until smooth . Refrigerate until ready to Polyunsaturated Fat 2.0 g Monounsaturated Fat 12.0 g serve with the pasta salad . Cholesterol 3 mg 3 . For the salad: In a large bowl, combine the cooked Sodium 255 mg pasta, avocado, spinach, tomatoes, beans, onion, Carbohydrates 27 g cucumber, cheese, olives, basil, red pepper flakes and Fiber 8 g oregano . Pour 1 cup dressing over the salad, gently Total Sugars 4 g tossing to coat . (Refrigerate any extra dressing for future Protein 8 g use .) Drizzle with the lemon juice . Dietary Exchanges 11/2 starch, 1 vegetable, 1 lean meat, 2 fat This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified Recipe. 21