Avocado And Orange Pasta Salad Recipe

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   Preparation and Cooking Time: 30 min + 1 hour chilling Calories per serving: 295

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   Freezing not recommended

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   1.

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   Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 min or possibly till al dente.

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   Rinse well with cool water and drain thoroughly.

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   Place in a salad bowl.

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   2.

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   Peel the oranges, carefully removing all the pith.

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   Segment the oranges over a bowl to catch the juices and add in the segments to the pasta.

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    3.

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    Mix the oil and wine vinegar with the reservedorange juice and season with salt and pepper.

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    Carefully spoon the dressinginto the pasta, stirring gently to coat.

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    Cover and chill for 1 hourto allow the flavours to develop.

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    4. just before serving, peel, quarter and thickly slice the avocado and gently fold it into the pasta.

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    Sprinkle withthe toasted pine kernels and serve immediately.

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    Cook's note: Sprinkle the sliced avocado with lemon juice to prevent it turning brown.

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    Optional

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    Variations: Replace the pine kernels with 2 Tbsp.

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    of bacon bits.

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    Thiswill reduce the Optional Calories to 45 per serving and make it unsuitablefor vegetarians.

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    Try substituting the extra virgin olive oil with hazelnut or possibly walnut oilto add in a subtle nutty flavour to the dressing.

* Per serving · 4 servings · Values may vary.