The vegetables in this salad provide plenty of fiber, so here's one recipe where we don't call for multigrain pasta. Orecchiette are shaped roughly like small ears (orecchiette literally means "little ears" in Italian).
Ingredients
preparation time: 15 minutes
cooking time: 15 minutes
8 ounces orrechiette pasta
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 cup corn kernels
1 roasted pepper, chopped (about 1/2 cup)
1 Hass avocado, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1.Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain.
2.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Stir in the corn and cook for 2 to 3 minutes, or until the onion begins to brown. Add the roasted pepper and cook for 1 minute. Transfer to a large bowl.
3.Add the pasta, avocado, cilantro, lime juice, salt, and black pepper to the bowl and toss gently but thoroughly.
