So I feel like when I cook here in NY a lot of the same ingredients seem to come into play… see my quinoa from before.
However, two new players are in town: Asparagus and whole wheat pasta! Black beans are out of style. Just kidding. I just couldn’t find any in Food Emporium… the audacity.
This was so yummy and so easy to make, even if my tiny apartment pot almost overflowed.
Pasta Salad with Avocado, Corn, Grape Tomatoes and Asparagus
1 lb whole wheat pasta (16 oz)
1 pint grape tomatoes
1 package of asparagus–I like thin stalks
1 can of no-salt-added whole kernel corn
Juice of 1 lime + some lime zest
2 tablespoons olive oil, eyeballed
Boil pasta until al dente in a large pot.
Wash and cut asparagus into bite sized pieces and microwave, covered loosely for 2:30 on high.
Rinse off the tomatoes and corn.
Cube the avocado.
Whisk the lime juice, zest, and olive oil together.
Drain pasta and add everything but lime dressing. Then toss with lime dressing.
I’m not sure how avocado does in the microwave but I’m afraid to try, so this is served cold when left over. But it’s still delish. Once again, loving the creamy/crunchy/sweet/tart/citrusy combination.