Pasta salad is one of my favorites, but can be deceiving when it comes to nutrition. Using quinoa pasta helps up the nutrition of the actual pasta (and makes it gluten free), and avocado is a great creamy substitute for mayo! Not to mention it’s delicious! I kept the serving size as specified by the box, but you could probably make this recipe into 3 servings rather than 2.
1/4 cup arugula
1/4 tsp black pepper
1/3 cup blueberries
1/2 cup celery
1 tsp dijon mustard
1/2 tsp garlic powder
1/2 cup greek yogurt
4 oz pasta
1/2 cup red bell pepper
3/4 tsp salt
Cook pasta according to package directions. Set aside and allow to cool.
Mix mashed avocado, Greek yogurt, mustard, salt, pep and garlic powder until well combined. Adjust seasonings to taste.
Toss cooled pasta with celery, red pepper and blueberries. Coat the salad thoroughly with your avocado
Enjoy, or cool before devouring!
Serving: 1 recipe
yields 2 large servings servings