Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
Juice of 5 Lemons – makes about 1 cup
4 cups of water
1/2 cup of sugar
splash of pomegranate juice
Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice, and remaining 3 cups water.
3. add of pomegranate juice
Ideas by Katherine 