banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Creamy Avocado Pasta Salad

Serves 4.

    Share

    Creamy Avocado Pasta Salad

    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.

    Advertisement

    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.

    Advertisement

    Creamy Avocado Pasta Salad

    Ingredients

    Salad
    • 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
    Dressing
    • 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.

    Advertisement

    Like this recipe?

    This recipe is part of the Plant-Powered and Kid-Friendly! collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.