Roasted Pepper–Corn Pasta Salad

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).

July 30, 2013

Serves: 4
Prep: 15min
Cook: 15min
Total: 30min


  • 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

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.

Nutritional Facts per serving
Calories 345.8 cal
Fat 10.2 g
Saturated Fat 1.6 g
Cholesterol 0 mg
Sodium 405.4 mg
Carbohydrates 56.2 g
Total Sugars 5.6 g
Dietary Fiber 5.8 g
Protein 10.2 g

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