RECIPE
13 INGREDIENTS4 STEPS30MIN

Creamy Avocado Pasta Salad

4.6
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.

30MIN

Total Cooking Time

13

Ingredients
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Salad
1 pckg
Chickpea Pasta
1 cup
Corn Kernels
to taste
Alfalfa Sprouts
Fresh Basil, microgreens
Dressing
1 clove
1/4 cup
Sunflower Seeds
1/4 cup
1/2 cup
Extra-Virgin Olive Oil
to taste
Sea Salt and Pepper
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Directions

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Step 1
In a large salad bowl, combine the Bell Pepper (1) , Broccoli Florets (1 cup) , Corn Kernels (1 cup) , Alfalfa Sprouts (to taste) , and Red Onion (1/2) . Save garnish for topping once you've adding the dressing.
Step 2
Using a food processor, add the Avocado (1) , Garlic (1 clove) , Fresh Basil (1/2 cup) , Sunflower Seeds (1/4 cup) , Lime Juice (1/4 cup) , Extra-Virgin Olive Oil (1/2 cup) , Sea Salt and Pepper (to taste) . Blend until creamy.
Step 3
While you're making the dressing, boil a large pot of water and add the Chickpea Pasta (1 pckg) . Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
Step 4
Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long. Enjoy!

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