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Creamy Avocado Pasta Salad

SERVES 4 | ready in 25 minutes


    Creamy Avocado Pasta Salad

    This pasta salad is a favorite for lunches in my home—or for a quick and easy dinner. It’s packed with flavor, and it’s both creamy and crunchy.


    That’s thaw-some

    In a hurry and don’t have time to let the corn thaw? Place the frozen corn in a small bowl, then boil some water in a kettle and pour it over top of the corn. Drain the water as soon as the corn is thawed.


    Creamy Avocado Pasta Salad


    • 8 oz gluten-free, spelt, or whole wheat pasta
    • 1 yellow or orange bell pepper, finely chopped
    • 1 cup chopped broccoli florets, lightly blanched
    • 1 cup frozen corn, thawed
    • 1/2 cup diced red onion
    • Handful of broccoli sprouts or sunflower sprouts for garnish
    • 1 ripe avocado, pitted
    • 1 garlic clove
    • 1/4 cup chopped fresh basil
    • 1/4 cup sunflower seeds
    • 1/4 cup lime juice
    • 1/2 cup extra-virgin olive oil
    • Sea salt and pepper, to taste


    Per serving:

    • calories509
    • protein9g
    • fat40g
    • carbs37g
      • sugar5g
      • fiber8g
    • sodium19mg



    Make the salad: Bring large pot of water to a boil. Add pasta and cook according to package instructions. Once cooked, drain and rinse with cold water. Set aside.


    In large salad bowl, combine bell pepper, broccoli, corn, and red onion.


    Make the dressing: Using food processor, combine avocado, garlic, basil, sunflower seeds, lime juice, extra-virgin olive oil, and sea salt and pepper. 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 dressing creamier.


    Add cooked pasta to salad bowl containing vegetables, and mix. Pour dressing over top and mix until combined. Top with broccoli or sunflower sprouts. Refrigerate for 2 hours before serving or enjoy immediately.


    Like this recipe?

    This recipe is part of the Kid-Approved Vegan Eats collection.



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