- 8 ounce elbow noodles
- 2 medium avocado
- 1 cup cherry tomatoes
- 1/4 cup parsley, fresh
- 4 ounce feta cheese crumbles
- 1/4 cup olive oil
- 1 medium lemon
- 1 clove garlic
- 1/4 teaspoon salt
Cook pasta as directed on package, to al dente. Drain and allow to cool.
Peel and cube the avocado. Cut the tomatoes into quarters and chop the parsley.
Add the pasta, avocado, tomatoes, parsley and feta cheese to a large bowl.
In a separate bowl, whisk together olive oil, juice of the lemon, minced garlic and salt. Drizzle over pasta and gently toss to coat.
Serve pasta with mango slices.
Calories: 698kcal | Carbohydrates: 86g | Protein: 16g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 424mg | Fiber: 13g | Sugar: 32g