Pumpkin & Avocado Pasta Salad
CAL P/SERVE
220
kJ P/SERVE
922
FAT P/SERVE
11.8g
SODIUM P/SERVE
70g
This recipe is not low fat or saturated fat, but most of the fat comes from olive oil and the avocado, which are good sources of essential dietary fat. This salad is great for BBQ's and entertaining, or as an accompaniment for a range of main meals.
Ingredients
- 2 cups pasta
- ¼ pumpkin, cut into bite sized pieces
- ½ avocado diced
Dressing
- ½ cup low fat yoghurt
- ¼ cup light sour cream
- 2 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. garlic powder
- 1 Anchovy Mashed with back of knife
- 1 tsp. white wine vinegar
- Cracked Pepper
Method
- Cook pasta as per instructions, drain and set aside.
- Preheat oven to 200C (400F).
- Place pumpkin on a baking tray lined with baking paper and drizzle olive oil over top. Cook for 20 mins or until cooked.
- Combine all dressing ingredients in a bowl and whisk lightly until all incorporated.
- Place pasta in a large bowl, pour dressing onto pasta, mix then add the pumpkin and avocado and gently mix. Season with cracked pepper.
- Serve as a side.
Nutrition Table
Servings: 4
Serving size:190g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 922 kJ | 485 kJ |
| 220 Cal | 116 Cal | |
| Protein | 6.8 g | 3.6 g |
| Fat, total | 11.8 g | 6.2 g |
| - Saturated | 3.6 g | 1.9 g |
| Carbohydrate | 19.9 g | 10.5 g |
| - Sugars | 5.1 g | 2.7 g |
| Sodium | 70 mg | 37 mg |
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