Late-summer Pasta Salad

Name: Late-summer Pasta Salad
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 5
Cuisine: Global
Ingredients: 1 large firm, ripe large avocado; 118 milliliters packed basil leaves; 1 pint cherry tomatoes, halved; 340 grams cooked chicken, cut in medium dice; 1 teaspoons fresh thyme; 0 teaspoons chopped garlic, to taste; 5 servings Kosher salt and freshly ground pepper to taste; 6 Tbsps mayonnaise; 1 Tbsp olive oil; 454 grams orecchiette; 2 Tbsps chopped parsley; 2 Tbsps finely chopped red onion; 57 grams romaine lettuce, baby spinach or arugula; 0 teaspoons salt, or to taste; 1 Tbsps chopped shallot; 177 milliliters plain whole-milk yogurt; 1 Tbsp corncob scrapings, or to taste

You can never have too many main course recipes, so give Late-summer Pasta Salad a try. This recipe serves 5. One portion of this dish contains about 32g of protein, 32g of fat, and a total of 735 calories. From preparation to the plate, this recipe takes about 14 minutes. If you have corncob scrapings, shallot, romaine lettuce, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.