8 oz. cooked bow-tie pasta
4 oz. prepared basil pesto
1 can (15.25 oz.) whole kernel sweet corn,
drained
1 avocado, pitted and diced
10 cherry tomatoes, halved
¼ cup chopped parsley
Freshly ground black pepper
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| If you're good at skinning avocados, this recipe only involves an efficient amount of chopping. |
In large bowl, mix pasta and pesto together.
Add corn, avocado, and tomatoes; toss gently until
combined.
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| As always, the pesto envelops pretty much everything. |
Top with parsley, season with pepper.
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| And, if you're us, serve with celery and peanut butter! |
My Rating: 4/5 "Ok. This sounds like a really weird combination of ingredients, and I'll be the first to admit it's not especially attractive, but this actually tastes pretty darn good. It's soothing (not acidic like a lot of pasta salads) and full of fresh veggie flavors. Give it a shot!"
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