Description
A healthy, creamy, and refreshing summer pasta salad made with ripe avocados, cherry tomatoes, corn, and a zesty lemon-garlic avocado dressing. Perfect for BBQs, potlucks, or weekday lunches — and naturally dairy-free!
Ingredients
- Salad Base:
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12 oz rotini pasta (or any short-cut pasta)
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1 ripe avocado, peeled, pitted, and chopped
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1 cup cherry tomatoes, halved
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1 cup frozen corn, thawed
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Fresh basil leaves (for garnish)
- Avocado Dressing:
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2 ripe avocados, peeled and pitted
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1 cup baby spinach
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½ cup almond milk
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Juice of 1 lemon
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1 garlic clove
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1 tbsp extra-virgin olive oil
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Salt and pepper to taste
Instructions
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Cook the Pasta:
In a large pot of salted boiling water, cook pasta 2 minutes less than the package directions (until al dente). Add frozen corn to the water during the last 3–4 minutes. Drain and rinse pasta under cold water. -
Make the Dressing:
In a blender or food processor, combine the 2 avocados, baby spinach, lemon juice, almond milk, garlic, salt, and pepper. With the motor running, drizzle in olive oil until dressing is smooth and creamy. -
Assemble the Salad:
In a large mixing bowl, combine the pasta, cherry tomatoes, chopped avocado, and thawed corn. Pour in the dressing and toss gently to combine. -
Garnish and Serve:
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Top with fresh basil. Serve immediately or chill for up to 1 hour before serving.
Notes
Always use ripe avocados for the best creamy texture.
Add the lemon juice to the dressing just before serving to boost brightness.
Chill serving bowls for extra freshness during hot summer days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Vegetarian
- Method: Easy
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g