Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
370
Calories
11g
Protein
23g
Fat
38g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Pound rotini, cooked and cooled
- ¼ Cup carrots, peeled, sliced thin and blanched
- ½ Cup broccoli florets, blanched
- ¼ Cup medium mushrooms, sliced
- ¼ Cup each red and yellow bell peppers, diced
- 1 Tbsp fresh basil leaves, thinly sliced
- ¼ Cup prepared Italian dressing
- ½ Cup tablespoon balsamic vinegar
- ½ California Avocado, seeded, peeled and cubed
- =
Directions
1
In large salad bowl, combine rotini, carrots, broccoli, mushrooms, bell peppers, and basil leaves.
2
In medium bowl, combine Italian dressing and balsamic vinegar.
3
Toss salad ingredients with 1.4 cup dressing mixture. Cover and refrigerate 4-6 hours to allow flavors to blend.
4
Just before serving, toss avocados and remaining dressing with pasta salad. Serve.
5
Preparation time: 30 minutes. Refrigeration time: 4-6 hours.
Recipe sourced from
fandom