Easy Pasta Salad with Feta & Avocado

Ingredients
(serves about 6-8 people)

Dressing
2 red peppers, roasted
4 cloves garlic, roasted
2 tsp chipotle puree (take a can of chipotle peppers and puree it)
2 tsp maple syrup
1/2 tsp salt
2 tbsp rice wine vinegar
2 tbsp fresh lime juice
3/4 cup olive oil

Salad
4 cups dry fusilli pasta
3 cups corn, fresh or frozen
1 tbsp olive oil
1/4 tsp salt
4 tbsp minced sage or 3 tsp dried sage*
1 bunch green onions, chopped
2 pints grape tomatoes
2 tbsp pine nuts, toasted
1/2 cup crumbled feta cheese
chopped avocado – optional, but recommended
salt and pepper to taste

Method
Begin by preparing the dressing. Seed and peel the roasted peppers. Place them, along with the garlic and chipotle puree in a food processor and blend until smooth. Add maple syrup, vinegar, lime juice, salt and blend. With the motor running, slowly drizzle in the oil until well incorporated and thickened. Set aside.

In a large pot of boiling water, cook the pasta until al-dente. Set aside while you prepare the remaining ingredients.

Preheat the oven to 350F. Toss corn with oil and salt and evenly spread it out in a small baking pan. Roast in the oven for 10 minutes. Remove and cool.

To assemble the salad, toss pasta in a large bowl with enough dressing to coat. Add corn, sage and green onions and toss well. Add more dressing to taste and season with salt and pepper. Just before serving, garnish with grape tomatoes, crumbled feta cheese, avocados and pine nuts.

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