An easy, wholesome, and most importantly super delicious pasta salad with roasted corn, bell peppers, arugula and a creamy, flavorful avocado feta pesto. Leftovers can be easily stored in the fridge and suggestions on how to serve this salad can befound in the post above.
1 emergency blender + a tall container or ablender or food processor
Zutaten
Pasta Salad
100gwhole grain short cut pasta(~3.5 oz)
1small can ofgolden corn (whole kernel)
1teaspoonvegetable oil
8-10sun-dried tomatoes
1red bell pepper
80gfresh arugula(~2.8 oz) (in toatall 3.6 oz or 125g grams)
Avocado Feta Pesto
50garugula salad(1.8 oz)
30gfresh soinach leaves (~1oz)
50gavocado (flesh)(~1.8 oz)
50gfeta cheese (fat-reduced)(~1.8 oz)
juice of 1lime
ahandful offresh basil leaves(about 2 sprigs)
pinch ofsalt
Anleitungen
Pasta Salad
Cook the pasta al dente according to the package directions, then drain it and let it cool briefly in a colander.
Meanwhile, fry the corn with the oil in a pan over medium heat for about 5 to 7 minutes. Salt them generously.
Wash the bell pepper and arugula, spin or shake the lettuce dry. Cut bell pepper and sun-dried tomatoes into small pieces.
Pesto
Thoroughly wash the arugula, basil and spinach and add them together with the remaining ingredients to a tall container (alternatively to the blender or food processor) and blend them to a smooth pesto.
Serve
Add the pasta, arugula, corn, sun-dried tomatoes, bell pepper pieces, and the pesto to a large bowl and mix it well.
Notizen
nutritional values per serving:
calories: 377 kcal
fat: 10 g
carbohydrates: 50 g
protein: 16 g
Nährwerte
Calories: 377kcal
Keyword Avocado Feta Pesto, healthy pasta salad recipe, pesto pasta salad
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