Creamy Avocado Pasta Salad

Ingredients

12 ounces rotini pasta or other short cut pasta

1 ripe avocado peeled, stone and chopped

1 cup cherry tomatoes halved

1 cup frozen corn thawed

Fresh basil for serving

Dressing

2 ripe avocados peeled and cored

1 cup baby spinach

1/2 cup almond milk

Juice of 1 lemon

1 garlic clove

Salt and pepper to taste

1 tablespoon extra-virgin olive oil

 

 

Method

In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.

To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic in a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until the dressing is emulsified, smooth and creamy.

In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

 

Recipe credit: feel good foodie