Pasta Salad with Lemon-Mustard Vinaigrette
[Vegan]

For the Mustard-Lemon Vinaigrette:

1. In a bowl, add the olive oil, mustard powder, grated garlic, lemon juice, salt and whisk well.

For the Pasta Salad:

1. In a large pot, bring the water to boil, then add the sea salt, and then add the pasta. Cook the pasta al dente. In a smaller pot, boil the asparagus for 5 minutes. We only used the tops of the asparagus as they are more tender and prettier. When cooked, drain the pasta and the asparagus and cool them under cold running water.
2. In a large bowl, add the pasta, sweet corn, pitted olives, chopped red onion, and boiled asparagus.
3. Then open an avocado, remove the stone inside, cut it into cubes and add it to the pasta salad.
4. Add the mustard-lemon vinaigrette into the bowl, add a pinch of salt and pepper and mix very well.
5. Let rest for about 20 minutes before serving to allow the flavors to come together.