From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Pasta Salad with Avocado
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Pasta Salad
1
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Cook the pasta according to package instructions until al dente. Drain and let it cool briefly in a colander.
2
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Meanwhile, heat the corn kernels with oil in a pan over medium-high heat. Add a pinch of salt and sauté for about 5–7 minutes, until the kernels are golden brown, slightly crispy, and lightly caramelized.
3
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Wash the bell pepper and arugula, then dry them well using a salad spinner or by shaking. Cut the bell pepper and sun-dried tomatoes into small pieces.
Avocado-Feta Pesto
1
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Wash the arugula, basil, and spinach thoroughly and dry them well.
2
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Place them in a tall container along with the remaining ingredients and blend until smooth.
Serve
1
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In a large bowl, combine the pasta, arugula, roasted corn, sun-dried tomatoes, and bell pepper. Mix in the avocado-feta pesto until everything is evenly coated.
2
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Season the salad with salt and pepper to taste.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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