Vegan Avocado Pasta Salad
Ingredients
- 12 ounces rotini pasta
- 1 ripe avocado, peeled 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 @califiafarms almondmilk
- Juice of 1 lemon
- 1 garlic clove
- Salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions; 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 to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until 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.
