Easy Pasta Salad with Feta & Avocado

easy-pasta-salad-dressingIf you love pasta, but are looking for a healthier yet tastier version, something that’s light and easy to prepare, yet delivers on taste and nutrition, this Santa Fe Pasta Salad, flavored with Feta and Avocados is perfect for you! Pine Nuts, sage and feta cheese are a great combination, and the kick provided by the Chipotle peppers in the salad dressing will leave you craving for more! Feel free to experiment with the ingredients if you like, or just follow the recipe for a filling and lip-smacking Pasta Salad.

Recipe & Image courtesy of Ashley from Eat Me Delicious. Recipe adapted from the Rebar cookbook.

(serves about 6-8 people)

2 red peppers, roasted
4 cloves garlic, roasted
2 tsp chipotle puree (take a can of chipotle peppers and puree it)
2 tsp maple syrup
1/2 tsp salt
2 tbsp rice wine vinegar
2 tbsp fresh lime juice
3/4 cup olive oil

4 cups dry fusilli pasta
3 cups corn, fresh or frozen
1 tbsp olive oil
1/4 tsp salt
4 tbsp minced sage or 3 tsp dried sage*
1 bunch green onions, chopped
2 pints grape tomatoes
2 tbsp pine nuts, toasted
1/2 cup crumbled feta cheese
chopped avocado – optional, but recommended
salt and pepper to taste

Begin by preparing the dressing. Seed and peel the roasted peppers. Place them, along with the garlic and chipotle puree in a food processor and blend until smooth. Add maple syrup, vinegar, lime juice, salt and blend. With the motor running, slowly drizzle in the oil until well incorporated and thickened. Set aside.

In a large pot of boiling water, cook the pasta until al-dente. Set aside while you prepare the remaining ingredients.

Preheat the oven to 350F. Toss corn with oil and salt and evenly spread it out in a small baking pan. Roast in the oven for 10 minutes. Remove and cool.

To assemble the salad, toss pasta in a large bowl with enough dressing to coat. Add corn, sage and green onions and toss well. Add more dressing to taste and season with salt and pepper. Just before serving, garnish with grape tomatoes, crumbled feta cheese, avocados and pine nuts.

Related Recipes
Healthy Brown Rice & Barley Salad
Red Potato Salad with Garlic & Herbs
Vegetarian (Zucchini) Crab Cakes


  1. Barbara Wirtz says:

    what a fantastic salad!this salad is full of my favourite foods. i will definitely be trying this . it is good look i loved it.

  2. what a great recipe! I’ll definitely be trying this sometime this week 🙂

  3. delhibelle – you can definitely cut the oil qty…its totally customizable, and of course, just estimates:) but the taste is awesome, so go ahead and try it!!:)

  4. Yum! This salad is full of my favourite foods!

  5. what a fantastic salad!
    only the 3/4th cup oil holds me back a bit:)

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