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 – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 minutes
About 4 minutes before your pasta is done cooking, add frozen peas and frozen corn and cook 4 minutes or until veggies are crisp tender
Rinse under running cold water to chill the pasta
Drain well and transfer to a large mixing bowl
In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper
Pulse until blended then add remaining spinach and blend until creamy and smooth
Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado
Toss salad together until evenly coated. Season to taste with more salt and black pepper
