Joy McCarthy, RNCP, CNP
This creamy avocado pasta salad is a favourite for lunches in my home or for quick and easy dinners. It’s packed with flavour, and it’s both creamy and crunchy. If you plan on making this for the whole family, just double the recipe.
Tip
If you don’t have frozen corn on hand, you can swap in frozen peas instead. In a hurry and don’t have time to let the corn thaw? Place the frozen corn in a small bowl, boil some water in the kettle, and pour it overtop; remove the water as soon as the corn is thawed.
Creamy Avocado Pasta Salad
Ingredients
- 8 oz (250 g) gluten-free, spelt, or whole wheat pasta
- 1 yellow or orange sweet pepper, finely chopped
- 1 cup (250 mL) chopped broccoli florets, lightly blanched
- 1 cup (250 mL) frozen corn, thawed
- 1/2 cup (125 mL) diced red onion
- Handful of broccoli or sunflower sprouts for garnish
- 1 ripe avocado, pitted
- 1 garlic clove
- 1/4 cup (60 mL) chopped fresh basil
- 1/4 cup (60 mL) sunflower seeds
- 1/4 cup (60 mL) lime juice
- 1/2 cup (125 mL) extra-virgin olive oil
- Sea salt and pepper to taste
Nutrition
Per serving:
- calories509
- protein9g
- fat40g
- saturated fat6g
- trans fat0g
- carbohydrates37g
- sugars5g
- fibre8g
- sodium19mg
Directions
01
Bring large pot of water to a boil. Add pasta and cook according to package instructions. Once cooked, drain in cold water. Set aside.
02
In large salad bowl, combine sweet pepper, broccoli, corn, and red onion.
03
Using food processor, combine avocado, garlic, basil, sunflower seeds, lime juice, extra-virgin olive oil, sea salt, and pepper to taste. Blend until smooth and creamy. If the avocado youu2019re using isnu2019t soft, you may need to add a touch more olive oil or water to make it creamier.
04
Add cooked pasta to large salad bowl and mix together. Pour dressing overtop and mix until combined. Top with broccoli or sunflower sprouts. Refrigerate for 2 hours before serving, or enjoy immediately.
