Taste of Summer Pasta Salad
-
15 Mins
Prep Time
-
10 Mins
Cook Time
-
8
Servings
432
Calories
- 18g
Fat
- 61g
Carbs
- 13g
Protein
Multiple Sclerosis

Ingredients
-
1 lb Short Cut Whole Wheat Pasta (bowtie, elbows, penne, rotini)
- 1 Cup Fresh Basil, torn
- ½ Cup Sharp Cheddar Cheese, shredded
-
¼ Cup Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice
- 1 Tbsp Fresh Chives, chopped
- ⅛ Tsp Crushed Red Pepper Flake
- Salt and Pepper, to taste
- 4 Ears Corn, boiled, steamed, grilled or raw, kernels removed from cobb
- 2 Cups Cherry Tomatoes, halved
- 1 Avocado, diced
- Allergens:
- D Dairy
- G Gluten
- View Substitutions
-
DDairy:
Omit cheese
-
GGluten:
Use a gluten-free pasta
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Pasta Bring a large pot of water to boil and cook pasta according to package directions. Drain and set aside.
3.
Combine Ingredients with Pasta To a large serving bowl, add the basil, olive oil, cheddar cheese, lemon juice, chives, red pepper flake, and salt and pepper. Add the hot pasta to the bowl and stir very well to combine.
4.
Add Corn, Tomatoes, Avocados, & Serve Add the corn kernels and cherry tomatoes. Stir to combine. Top with diced avocado and season with more salt and pepper, to taste. Enjoy!
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Cheese
Purchase pre-shredded sharp cheddar cheese.
-
Lemon Juice
Purchase pre-squeezed lemon juice.
-
Corn
Use 2 cups thawed, frozen corn instead of cutting corn off the cobb.
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