Description
A simple and delicious pasta salad featuring beans, green pesto, creamy avocado, and crumbled feta cheese. Perfect as a refreshing side dish or a light main course.
Ingredients
Scale
- 250g pasta
- 2 large handfuls arugula
- 2 avocados, diced
- 100g edamame beans, thawed
- 100g feta cheese
- 150ml green pesto (basil and arugula based)
- Roasted hazelnuts or salted almonds for topping
Instructions
- Step: Boil the pasta according to the package instructions, then rinse it in plenty of water and let it drain in a colander.
- Step: Toss the cooked pasta with the pesto, then mix in the arugula, edamame beans, diced avocado, and most of the crumbled feta.
- Step: Arrange the salad in bowls and top with the remaining feta and your choice of roasted hazelnuts or salted almonds.
Notes
You can substitute arugula with spinach if preferred. For extra crunch, you can also add roasted chickpeas to the salad. This dish pairs perfectly with grilled vegetables or as a main meal for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: pasta salad, pesto, feta, salad, vegetarian, side dish, easy recipe