Pasta Salad


  • 1 lb. of fusilli pasta
  • 1 avocado, diced
  • 2 cups cherry tomatoes, halved
  • ½ sweet onion, rinsed and diced
  • 2 cups frozen corn kernels
  • 1 can garbanzo beans, rinsed


    • Dressing
      • 3 TBS mayo
      • 2 TBS Greek yogurt
      • 2 TBS sun dried tomatoes (packed in oil), chopped
      • 2 TBS capers, chopped


  1. In a large pot of salted boiling water, cook pasta until al dente, about 11 minutes. Drain.
  2. Transfer the pasta to a large bowl, and mix in the diced avocado, cherry tomatoes, and sweet onion.
  3. Warm the frozen corn in the microwave, about 30-45 seconds. Combine this, along with the garbanzo beans into the pasta mix.
  4. Prepare the dressing by combining all of the ingredients.
  5. Coat the pasta mix in the dressing. Season with salt and pepper to taste.


Benefits of Food Items

Garbanzo Beans: contains 27 grams of carbohydrate, your body’s preferred source of fuel, and 6 grams of muscle-building protein. Each serving as 5 grams of dietary fiber and are full of magnesium, potassium and iron.

Tomatoes: wealth of nutrients and vitamins, including an impressive amount of vitamins A, C, and K, as well as significant amounts of vitamin B6, folate, and thiamin.

Avocado: contain pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C. It is a “healthy fat” that can actually lower risk of heart disease.

~Written by Alison Ryu

4 Comments Add yours

  1. lexilife says:

    This is a create recipe! Thanks so much for sharing. Especially because it has chickpeas in it – as a vegetarian, I struggle to get my protein in. Thanks xx

    Liked by 1 person

    1. We’re so glad you like it!


  2. Mina Monae says:

    Great post,
    Check out my latest

    Liked by 1 person

  3. So colourful and great mix of flavours! 💛


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