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Avocado Pasta Salad
This delicious recipe includes fresh, simple ingredients and will quickly become a household favorite for lunch, dinner and summer BBQs.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
12 ounces rotini pasta or other short-cut pasta
1 ripe avocado peeled, stoned and chopped
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
Fresh basil for serving
For the dressing:
2 ripe avocados, peeled and cored
1 cup baby spinach
1/2 cup Califia Farms Unsweetened Almondmilk
1 lemon, juiced
1 garlic clove
Salt and pepper to taste
1 tablespoon olive oil
Directions
01
In a large pot of boiling salted water, cook pasta according to package instructions subtracting 2 minutes from the cooking time so pasta is al dente. In the last 3-4 minutes of pasta cooking time, add the frozen corn to the pasta cooking water so it can thaw. Drain well.
02
To make the dressing, combine the avocados, spinach, Unsweetened Almondmilk, olive oil, lemon juice, and garlic to a blender or food processor. Season with salt and pepper. With the blender running, add olive oil slowly until dressing is emulsified, smooth, and creamy.
03
In a large bowl, toss the pasta with the dressing, tomatoes, corn, and avocados. Garnish with fresh basil and serve immediately!
