Creamy Vegan 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
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
For the dressing: 2 ripe avocados, peeled and cored, 1 cup baby spinach, 1/2 cup almondmilk, juice of 1 lemon, 1 garlic clove, salt and pepper, to taste, 1 tablespoon extra-virgin olive oil
In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately
