Spiced Pasta, Avocado and Onion-Feta Salad

By Molly O’Neill

Published May 27, 1995

Total Time
20 minutes
Rating
5(29)
Comments
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Featured in: THE SALAD BAZAAR

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Ingredients

Yield:Six servings

THE PASTA

  • 1 pound fusilli

  • 2 jalapenos, seeded and minced

  • 2 teaspoons olive oil

  • 3 tablespoons chopped fresh cilantro

  • 1 ½ teaspoons kosher salt

  • Freshly ground pepper to taste

THE ONIONS

  • 6 medium red onions, peeled and cut into ⅛-inch slices

  • 1 tablespoon olive oil

  • ½ cup crumbled feta

  • Kosher salt and freshly ground pepper to taste

THE PEPPERS

  • 3 red and 3 yellow bell peppers, roasted, peeled, seeded and cut into ¼-inch strips

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon kosher salt

  • Freshly ground pepper to taste

THE AVOCADOS

  • 3 avocados, peeled, pitted and cubed

  • 1 tablespoon fresh lime juice

  • 3 cloves garlic, peeled and minced

  • ¾ teaspoon kosher salt

  • ¾ teaspoon Tabasco sauce

THE GREENS

  • 12 cups salad greens

  • 2 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1 teaspoon kosher salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

89 grams carbs; 11 milligrams cholesterol; 668 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 14 grams fiber; 1151 milligrams sodium; 18 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.

  2. Step 2

    Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.

  3. Step 3

    Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.

  4. Step 4

    Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

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Ratings

5 out of 5
29 user ratings
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Comments

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Nancy

Lots more work than 20 mins, but worth it if you have the time. Notes:

1. Didn't have jalapeno or tabasco so used Trader Joe's Yuzu hot sauce. Perfect w/all the citrus here.
2. I didn't like the "let them make their own salad" approach", so I fine-chopped some spinach, dressed it as per the greens' directions, then incorporated it into the pasta mixture, adding the marinated avocado right before serving. Perfect.
3. Add 50% more feta -- good choice.

Amy

Delicious! One of my go-to dishes for hosting in the summer.

With all the chopping, prep time is definitely longer than 20 minutes, but the rest is easy.

I often cut down the onions to 4 (and still usually have leftovers) and up the avocados to 4. I also use whichever of lemon or lime juice I have on hand for peppers/avocados/greens (since they'll be combined anyway) and tend to skip the cilantro (the dish is plenty flavorful without it, and it can be polarizing for guests).

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