Avocado Orzo Pasta Salad
Recipe type: Lunch
Serves: 6
When it comes to packing lunches and snacks, I'm all about weaving fun and flavorful ingredients that also bring great nutrition to the cafeteria table! CA Avocados provide nearly 20 vitamins and minerals and monounsaturated fat, one of the good-for-you fats.
  • 8 oz. dried orzo pasta
  • 2 ripe, Fresh California Avocados, seeded, peeled, and diced into ½-in. pieces
  • 4 Tbsp. lemon juice, divided
  • 1 tsp. lemon zest
  • ⅓ cup Kalamata olives, pitted and cut into quarters
  • ⅓ cup crumbled feta cheese
  • ⅓ English cucumber, diced into ½-in. pieces
  • ⅓ cup toasted pine nuts
  • 2 Tbsp. fresh dill, chopped
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper to taste
  1. Cook the pasta according to package directions. Drain, rinse under cold water until the pasta cools, drain again, and transfer to a large bowl.
  2. In a separate bowl, gently toss the avocados in 2 tablespoons of lemon juice.
  3. Add the avocados, lemon zest, olives, feta, cucumber, pine nuts and dill into the pasta and mix to combine. Add the remaining lemon juice, olive oil, and season with salt and pepper.
Nutrition Information
Serving size: 1 serving Calories: 340 Fat: 19g Saturated fat: 3.5g Carbohydrates: 36g Sugar: 3g Sodium: 240mg Fiber: 5g Protein: 9g Cholesterol: 5mg
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2014/08/25/avocado-orzo-pasta-salad/