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.
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.
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
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 you’re using isn’t 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.