Spiced Pasta, Avocado and Onion-Feta Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fusilli
- 2jalapenos, seeded and minced
- 2teaspoons olive oil
- 3tablespoons chopped fresh cilantro
- 1Ā½teaspoons kosher salt
- Freshly ground pepper to taste
- 6medium red onions, peeled and cut into ā -inch slices
- 1tablespoon olive oil
- Ā½cup crumbled feta
- Kosher salt and freshly ground pepper to taste
- 3red and 3 yellow bell peppers, roasted, peeled, seeded and cut into Ā¼-inch strips
- 1tablespoon olive oil
- 1tablespoon fresh lemon juice
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 3avocados, peeled, pitted and cubed
- 1tablespoon fresh lime juice
- 3cloves garlic, peeled and minced
- Ā¾teaspoon kosher salt
- Ā¾teaspoon Tabasco sauce
- 12cups salad greens
- 2tablespoons olive oil
- 1tablespoon lime juice
- 1teaspoon kosher salt
- Freshly ground pepper to taste
The Pasta
The Onions
The Peppers
The Avocados
The Greens
Nutritional analysis per serving (6 servings)
668 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 89 grams carbohydrates; 14 grams dietary fiber; 8 grams sugars; 18 grams protein; 1151 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
- Step 2
Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
- Step 3
Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
- Step 4
Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.
Private Notes
Comments
Lots more work than 20 mins, but worth it if you have the time. Notes:
1. Didn't have jalapeno or tabasco so used Trader Joe's Yuzu hot sauce. Perfect w/all the citrus here.
2. I didn't like the "let them make their own salad" approach", so I fine-chopped some spinach, dressed it as per the greens' directions, then incorporated it into the pasta mixture, adding the marinated avocado right before serving. Perfect.
3. Add 50% more feta -- good choice.
Delicious! One of my go-to dishes for hosting in the summer.
With all the chopping, prep time is definitely longer than 20 minutes, but the rest is easy.
I often cut down the onions to 4 (and still usually have leftovers) and up the avocados to 4. I also use whichever of lemon or lime juice I have on hand for peppers/avocados/greens (since they'll be combined anyway) and tend to skip the cilantro (the dish is plenty flavorful without it, and it can be polarizing for guests).
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