Avocado Pasta Salad
A creamy, plant-based pasta salad featuring a smooth avocado-spinach dressing and colorful veggies, perfect for any occasion.
Equipment
- Large Pot
- Food Processor
- Mixing Bowl
Ingredients
- 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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- 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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Notes
Store leftovers in an airtight container in the refrigerator for up to 24 hours.