This simple pasta side dish combines sweet strawberries and creamy avocado with a tart balsamic vinaigrette. You can make the dressing and keep separately, tossing with the pasta salad just before serving. Make this salad even more special by adding crumbled feta or goat cheese.

Ingredients 8 Servings

• 8 ounces whole-wheat fusilli

• 6 tablespoons extra-virgin olive oil

• 3 tablespoons balsamic vinegar

• 2 tablespoons finely chopped shallot

• 2 tablespoons chopped basil

• ¾ teaspoon salt

• ½ teaspoon ground pepper

• 4 cups coarsely chopped baby spinach

• 1 cup sliced strawberries

• 1 avocado, chopped ( ⅔ cup)

Preparation

Prep 20 m Ready In 50 m

1. Cook pasta in a large pot of boiling water according to package directions. Drain and rinse with cold water.

2. Meanwhile, whisk oil, vinegar, shallot, basil, salt and pepper in a large bowl. Add the pasta, spinach, strawberries and avocado and toss to coat.

Nutrition information

Serving size: 1 cup

Per serving: 247 calories; 14 g fat(2 g sat); 5 g fiber; 27 g carbohydrates; 4 g protein; 56 mcg folate; 0 cholesterol; 2 g sugars; 0 g added sugars; 1,511 IU vitamin A; 19 mg vitamin C; 26 mg calcium; 1 mg iron; 241 mg sodium; 256 mg potassium

Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (30% dv)

Carbohydrate Servings: 2

Exchanges: 3 fat, 1½ starch

Source: http://www.eatingwell.com/recipe/270917/spinach-strawberry-pasta-salad/