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Lunch Today: Pasta Salad with Creamy Avocado Dressing
Posted on by Paula Gallagher

Pasta Salad with Creamy Avocado Dressing
• 8 oz whole grain pasta (penne, fusilli, bow tie and shell pasta work really well) • 1 yellow or orange sweet pepper, finely chopped • 1 cup chopped broccoli florets, lightly blanched • 1 cup frozen peas, thawed • 1/2 cup diced red onionDressing
• 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 Add pasta to a large pot of boiling water and cook according to package instructions. Once cooked, drain in cold water and set aside. In a large bowl, combine sweet pepper, broccoli, corn and red onion. Using a blender or 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. Mix pasta and vegetables together in a large salad bowl. Pour the dressing over the pasta salad and mix gently until combined. Refrigerate for 2 hours to let all the flavors blend. Photo from here, with thanks.
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