Penne with fresh herbed corn salsa

Nut Free
Gluten Free
Soy Free
Combine your love of pasta and Mexican flavor with this surprising summer dish! This hearty meal is packed with whole grains and topped off with creamy avocado and a bit of jalapeño heat. This recipe comes from The China Study Quick & Easy Cookbook by Del Sroufe, courtesy of BenBella Vegan publishing.

For the pasta and sauce


  • 1 cup frozen corn or 4 ears fresh corn, cut from the cob
  • 1 cup large ripe tomato, diced
  • 1/2 cup medium red onion, diced small
  • 1 cup jalapeno pepper, seeded and diced
  • 3 tbsps balsamic vinegar
  • 2 tbsps chopped fresh basil
  • 2 tbsps chopped fresh cilantro
  • 1/4 tsp sea salt, to taste
  • 12 ozs whole grain penne pasta
  • 1 cup ripe avocado, diced


  1. Combine corn, tomato, onion, jalapeño, balsamic vinegar, basil, cilantro and salt (if using) in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.
  2. Cook the pasta according to package instructions.
  3. Drain and add to a bowl with the remaining ingredients. Mix well and serve.
This recipe is courtesy of The China Study Quick & Easy Cookbook by Del Sroufe, courtesy of BenBella Vegan publishing.