Avocado Pasta Salad
A fresh and creamy pasta salad featuring avocado, corn, and cherry tomatoes, perfect for warm days.
Equipment
- Large Pot
- Colander
- Blender or Food Processor
- Mixing Bowl
Ingredients
- 12 oz. rotini pasta or any short-cut pasta
- 1 each avocado peeled, pitted, and chopped
- 1 cup cherry tomatoes halved
- 1 cup frozen corn thawed
- 0.5 cup fresh basil leaves for garnish
- 2 each avocados for dressing, peeled and cored
- 1 cup baby spinach leaves
- 0.5 cup almond milk or any plant-based milk
- 1 each lemon juice
- 1 clove garlic
- salt to taste
- black pepper to taste
- 1 Tbsp extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions, shortening the time by about two minutes for al dente.
- In the last few minutes of cooking, add the frozen corn to the pasta to thaw. Drain everything and set aside.
- In a blender or food processor, combine the two avocados, spinach, almond milk, lemon juice, garlic, salt, and pepper. Blend until smooth, then drizzle in the olive oil while blending to emulsify.
- In a large mixing bowl, combine the cooked pasta and corn with the avocado dressing, tossing gently to coat.
- Add in the chopped avocado and halved cherry tomatoes, folding them in carefully.
- Garnish with fresh basil leaves and serve immediately for the best texture and flavor.
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Notes
Store leftovers in an airtight container in the refrigerator and consume within 24 hours for optimal freshness.