Monday, July 7, 2014

Pasta Salad from Absolutely Avocados

I liked this salad because of the arugula and dressing, but I didn't love the cheese, and neither did the rest of the family.  I added chicken to this, so we could have a complete meal, and this was such a nice, summery salad.  The original recipe used farro and was vegetarian, so this is really just a take on the original recipe from Absolutely Avocados.  Aaron and I gave this a 9, and the boys gave it an 8.  Each serving was 551 calories, and here's what to do:

3 oz pasta, cooked and set aside
1 avocado
1 roma tomato
1 c small cheese balls, quartered (I would use fresh mozzarella next time)
12 oz chicken breasts, cooked and chopped (I cooked mine in the crockpot)
1/4 c olive oil
2 T red wine vinegar
1 T Dijon mustard
1 T Parmesan cheese
1 t oregano
1 t parsley
1 t garlic
1/2 t onion powder
1/2 t salt
2 c arugula

Mix together the olive oil with all the ingredients up to the pepper, then in a large bowl mix everything together except the arugula and avocado.  Let chill for as long as you would like, then when ready to serve add in the avocado and arugula, mix well, and serve.

1 comment:

  1. This sounds wonderful and because it is cool, it would be very nice for now. Thanks for the great ideas. Love mom