Rainbow Pasta Salad
Toss together this colourful rainbow pasta salad with fresh avocado and corn. It’s a vibrant whānau winner that looks as good as it tastes.
Ingredients
- 2 avocados, sliced
- 1/4 medium red cabbage, shredded
- 1/2 red capsicum, diced
- 2 carrots, grated
- 1/4 cup red wine vinegar
- 425 grams corn cobettes
- 1/2 bunch kale, leaves torn
- 500 grams penne pasta
- 1/2 bunch oregano
- 1 loaf crusty baguette
- 1/2 cup olive oil
- 2 avocados, sliced
- 1/4 medium red cabbage, shredded
- 1/2 red capsicum, diced
- 2 carrots, grated
- 1/4 cup red wine vinegar
- 425 grams corn cobettes
- 1/2 bunch kale, leaves torn
- 500 grams penne pasta
- 1/2 bunch oregano
- 1 loaf crusty baguette
- 1/2 cup olive oil
- Step 1 of 5Cook pasta according to packet instructions. Drain.
- Step 2 of 5Meanwhile, pierce packaging of corn cobettes and microwave for 5 minutes. Allow to cool slightly then remove kernels.
- Step 3 of 5Toss together pasta, kale, capsicum, corn kernels, carrot and cabbage in a large serving bowl.
- Step 4 of 5To make dressing, combine olive oil, red wine vinegar and oregano and season to taste.
- Step 5 of 5Toss dressing through salad and top with avocado. Serve immediately with sliced baguette if desired.
Method
- Step 1 of 5Cook pasta according to packet instructions. Drain.
- Step 2 of 5Meanwhile, pierce packaging of corn cobettes and microwave for 5 minutes. Allow to cool slightly then remove kernels.
- Step 3 of 5Toss together pasta, kale, capsicum, corn kernels, carrot and cabbage in a large serving bowl.
- Step 4 of 5To make dressing, combine olive oil, red wine vinegar and oregano and season to taste.
- Step 5 of 5Toss dressing through salad and top with avocado. Serve immediately with sliced baguette if desired.
Nutrition per serving
2984 Kilojoules
Protein16 grams
Fat38 grams
Carbs72 grams
Sugars11 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Cook pasta according to packet instructions. Drain.
- Step 2 of 5Meanwhile, pierce packaging of corn cobettes and microwave for 5 minutes. Allow to cool slightly then remove kernels.
- Step 3 of 5Toss together pasta, kale, capsicum, corn kernels, carrot and cabbage in a large serving bowl.
- Step 4 of 5To make dressing, combine olive oil, red wine vinegar and oregano and season to taste.
- Step 5 of 5Toss dressing through salad and top with avocado. Serve immediately with sliced baguette if desired.