📖 Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. This prevents the pasta from becoming mushy.
2. Prepare the vegetables: While the pasta is cooking, chop the avocado into bite-sized pieces. I like to squeeze a bit of lemon juice over the avocado to prevent browning. Rinse the sprouts thoroughly. If you're using any other vegetables, like cherry tomatoes or bell peppers, chop them as well.
3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), garlic, salt, and pepper. Taste and adjust the seasonings as needed. Don't be afraid to get a bit creative! A pinch of red pepper flakes can add a nice kick.
4. Combine ingredients: In a large bowl, combine the cooked pasta, chopped avocado, sprouts, sunflower seeds, and any other vegetables you're using. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This step is crucial for a truly delicious salad. Before serving, give it another gentle toss. Serve chilled and enjoy! I like to garnish with a few extra sunflower seeds or a sprinkle of fresh herbs, like parsley or cilantro.
6. Optional additions: Feel free to add other ingredients to customize your salad. Some great options include grilled chicken or shrimp for protein, crumbled feta cheese for a salty tang, or sun-dried tomatoes for an intense burst of flavor. And sometimes if I'm really feeling adventurous, I will add some grilled pineapples, I know it sounds weird, but you'd be surprised!