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Bowtie pasta salad with veggies and avo


Bowtie pasta salad with veggies and avo

Ingredients 13
Servings 4
Time 25 mins

Ingredients

  • 250
    g
    Farfalle (bowtie) pasta
  • 65
    ml
    olive oil
  • 1
    red onion, finely chopped
  • 2
    cloves garlic, finely chopped
  • ½ red pepper, diced
  • 4
    baby marrows, diced
  • 2
    patti pans, diced
  • 2
    baby gems, diced
  • 410
    g
    whole kernel corn, drained
  • 1
    avocado, peeled and finely diced
  • salt and pepper for seasoning
  • 250
    ml
    mayonnaise
  • 45
    ml
    chopped parsley
 

Method

 

Boil the pasta in salted water until al dente (cooked but still firm).

Drain, set aside and keep warm.

In a large frying pan, heat oil and fry onion, garlic, red pepper, baby marrows, patti pans and baby gems together for about 10 minutes, stirring occasionally.

Season with salt and pepper.

Add whole kernel corn and avocado and return pasta to pan.

Stir to combine and heat through for 10 minutes.

Add mayonnaise mixed with chopped fresh parsley to the salad and toss lightly to combine.

Transfer to a serving dish and serve warm.

 

 

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