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Gelson’s Back to School Lunches with Jessica Siegel – Lunchbox Pasta Salad

This delish vegan avocado pasta salad is perfect for packing for lunch and the sauce stays nice and bright green so it always looks pretty and tastes yummy

Gelson’s Back to School Lunches with Jessica Siegel – Lunchbox Pasta Salad
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Jessica's Recipes

Gelson’s Back to School Lunches with Jessica Siegel – Lunchbox Pasta Salad

Serves: 4

Ingredients

8 ounces Barilla protein plus rotini pasta
2-3 cloves organic garlic
1 ripe avocado, peeled and quartered
2-3 medium basil leaves, sliced
1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
1 tablespoon lemon juice
1/4 cup reserved pasta water
3 tablespoons Napa Valley organic olive oil
1/2 cup Woodstock organic frozen peas, defrosted under hot water
1/2 cup Woodstock organic frozen supersweet corn, defrosted under hot water
1/2 cup small del Cabo organic heirloom cherry tomatoes, whole or halved if large or if your child is younger

Directions

Cook pasta in salted water for just 7 minutes; reserve ¼ cup cooking water. Drain and rinse under cold water. Cool pasta in the refrigerator. With a food processor running, drop in the garlic cloves to mince; scrape down sides. Add in avocado and pulse to break up. Add basil and salt. With the machine running, pour in ¼ cup pasta cooking water, lemon juice, and olive oil. Process until creamy and smooth. Toss the avocado dressing with the pasta. Add in peas, corn, and tomatoes. Mix well and store in the refrigerator until ready to pack for lunches.