Avocado Pasta Salad

A creamy, plant-based pasta salad featuring a smooth avocado-spinach dressing and colorful veggies, perfect for any occasion.

Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine American

Servings 4 servings

Calories 350 kcal

1 lb rotini pasta 16 oz
4 cups fresh spinach packed (about 6 oz)
3 large avocados or 4 small-medium ones
1.5 cups cherry or grape tomatoes halved
2 large ears fresh corn boiled or grilled, kernels removed (about 2 cups or 12 oz)
2-3 cloves fresh garlic
0.25 cup lemon juice approx. 2 lemons, freshly squeezed
1 tsp kosher salt
0.25 tsp onion powder
0.5 tsp dried oregano
2 tbsp fresh parsley minced

Cook rotini pasta in boiling water for about 7 to 10 minutes until tender. Drain and run under cold water to cool.
In a large mixing bowl, combine cooled pasta, halved tomatoes, and cooked corn kernels.
In a food processor, blend 2 avocados (or 3 if using 4), half the spinach, half the lemon juice, garlic, onion powder, oregano, and salt until smooth.
Add remaining spinach and lemon juice, blending again until creamy. Pour the dressing over the pasta and veggie mix, tossing gently to coat.
Dice the remaining avocado and add it to the salad along with minced parsley. Mix gently to combine.
Serve immediately or refrigerate for up to 3-4 hours, adding diced avocado just before serving.

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Store leftovers in an airtight container in the refrigerator for up to 24 hours.

Keyword Vegan