Delicious Creamy Avocado Pasta Salad
Ingredients
- 4 cups lightly packed (about 3 oz) fresh baby spinach
- 4 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove, sliced
- 3 medium avocados (2 for the dressing, 1 for salad)
- 12 oz rotini pasta
- 1 cup (half of a 10 oz bag) frozen sweet peas
- 1 cup (half of a 10 oz bag) frozen corn
- 2 cups (1 pint) Baby tomatoes, halved
- 1 tsp sea salt and 1/4 tsp black pepper, or to taste
Preparation
Cook pasta according to package instructions in 4 quarts water with 1 tablespoon salt for 10 minutes.
Four minutes before pasta is done, add frozen peas and frozen corn and cook for 4 minutes or until crisp tender.
Rinse under cold running water to chill the pasta, then drain well and transfer to a large mixing bowl.
In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 tablespoons lemon juice, 1 sliced garlic clove, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until blended, then add remaining spinach and blend until creamy and smooth.
Add the avocado dressing to the pasta bowl along with sliced tomatoes and the remaining sliced avocado.
Toss the salad together until evenly coated.
Season to taste with more salt and black pepper.
