Spiced Pasta, Avocado and Onion-Feta Salad

Ingredients

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 1/8-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 1/4-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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    678 calories; 29 grams fat; 5 grams saturated fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 91 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 17 grams protein; 11 milligrams cholesterol; 1806 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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. 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. 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. 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.

20 minutes