Avocado Pasta Salad
The secret ingredient in this creamy avocado pasta salad will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying!
Ingredients
- 3 oz fresh baby spinach 4 cups lightly packed
- 4 Tbsp lemon juice from 1 large lemon
- 1 garlic clove sliced
- 3 avocados medium 2 for dressing, 1 for salad
- 12 oz rotini pasta
- 1 cup frozen corn half of a 10 oz bag Bird’s Eye
- 2 cups baby tomatoes halved
- 1 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Cook pasta according to package instructions – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min. About 4 min before pasta is done cooking, add frozen corn and cook 4 min until veggies are crisp tender. Rinse under running cold water to cool down pasta. Drain well and transfer to large mixing bowl.
- In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse until blended then add remaining spinach and blend until creamy and smooth.
- Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss salad together until evenly coated. Season to taste with more salt and black pepper.
Notes
We have tried this recipe with chickpea pasta and green lentil spaghetti it just works perfect.
you can add more veggies to this recipe like green peas or carrots add them while boiling pasta.
