Corn, Feta, and Chive Pasta Salad with Avocado Dressing

By gocatgo

This pasta salad is so much healthier than the mayo- and cheese-smothered versions sold at grocery store delis. But it tastes just as creamy and richly flavorful as any of those.

Ingredients

• 3 ears fresh corn, shucked
• 1 tomato, diced
• 1/2 orange bell pepper, diced
• 1/4 cup fresh lemon juice squeezed from 1 lemon
• 1 avocado
• 2 tablespoons chives, chopped
• 2 tablespoons crumbled feta cheese
• 6 ounces whole wheat farfalle (bow-tie pasta)

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Boil a large pot of water. Salt the water and add the farfalle. Cook until just al dente, about 7 minutes. Drain the pasta and allow it to cool to room temperature.


Add the corn to the boiling water and boil until corn is cooked through, about 5-7 minutes. Remove corn from pot and allow it to cool. Place first ear of corn upright in a large bowl and run a serrated or pairing knife down each side, cutting off all the kernels. Add the diced tomato and the diced bell pepper and season with salt and pepper. Stir to combine.


Scoop the avocado meat into a food processor. Add the fresh lemon juice and season with salt and pepper. Pulse until the avocado is completely smooth and creamy. Stir and combine the cooled pasta and the avocado dressing in a large bowl. Add the corn mixture, the chopped chives, and the crumbled feta. Stir again to combine, and serve.