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Avocado Pesto Healthy Pasta Salad With Zucchini Noodles
This Avocado Pesto Healthy Pasta Salad With Zucchini Noodles is a simple, low-carb spring side dish that's perfect for get-togethers!
Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8 People, as a side
Calories: 147 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For The Salad:
- 3 eggs
- 4 large zucchinis spiralized
- pinch salt
- 1/2 small red onion spiralized
- 1/4 cup fresh basil thinly sliced
For The Croutons:
- 4 slices gluten-free bread cut into cubes
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon Italian seasoning
For The Pesto:
- 1/2 cup + 1 tablespoon avocado mashed
- 2 teaspoons fresh garlic minced
- 1/2 teaspoon salt
- pinch pepper
- 1 cup fresh whole basil loosely packed
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat your oven to 425°F.
- Place the eggs in large pot and cover with 1 inch of water, bring them to a rolling boil. Once boiling, turn off the heat (leave the pan on the burner) and cover with a lid. Let sit for 11-12 minutes. Then, drain the hot water and fill the pot with ice water to prevent the eggs from cooking further.
- While the eggs sit, place the spiralized zucchini noodles in a large sieve over a bowl and sprinkle with a pinch of salt, tossing around. Let them sit, tossing occasionally, so they release some moisture.
- Place the cubed bread in a large bowl and toss with the olive oil. Add in the Italian seasoning and toss to coat.
- Transfer the bread to a large baking sheet in one layer. Bake for 6-7 minutes until golden brown and crunchy.
- While the bread bakes, place the mashed avocado, garlic, salt, and pepper in a small food processor and process, stopping to scrape the sides as necessary, until smooth and creamy. Add in the basil and process until the basil is broken up and mixed into the avocado.
- With the food processor running, stream in the olive oil, processing until well mixed.
- Press out as much moisture from the zucchini noodles as you can and transfer to a large bowl. Add in spiralized red onion, sliced fresh basil, and the avocado pesto and stir until well combined (you may need to cut up a few of the zucchini noodles to help them evenly mix). Peel and dice the eggs and mix them in.
- Toss with the croutons and enjoy.
Cup of Yum
Notes
- *If you are not serving right away, don't add the croutons or they lose their crunch. Add these in just before serving!
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
244mg
(10%)
Potassium
370mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
499IU
(10%)
Vitamin C
20mg
(22%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8People, as a side
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 244mg | 10% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.