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RECIPE
13 INGREDIENTS4 STEPS30MIN

Creamy Avocado Pasta Salad

4.6
5 Ratings
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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 Time
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
or Fresh Basil, microgreens
Dressing
1 clove
1/2 cup
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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Nutrition Per Serving
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CALORIES
656
FAT
42.9 g
PROTEIN
19.4 g
CARBS
55.5 g

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 package). 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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Nutrition Per Serving
Calories
656
% Daily Value*
Fat
42.9 g
55%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
55.5 g
20%
Fiber
14.5 g
52%
Sugars
10.9 g
--
Protein
19.4 g
39%
Sodium
93.7 mg
4%
Vitamin D
--
--
Calcium
78.9 mg
6%
Iron
7.2 mg
40%
Potassium
490.8 mg
10%
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