alive logo

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.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.