Description
This creamy and refreshing pasta salad is made with a smooth avocado dressing, mixed with rotini pasta, fresh vegetables, and topped with parsley. It’s a healthy and vibrant dish, perfect for a light lunch or as a side at gatherings.
Ingredients
Scale
- 12 ounces rotini pasta
- 2 ripe avocados, peeled and pitted
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the rotini pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a blender or food processor, combine the avocados, olive oil, lemon juice, garlic, salt, and black pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, red onion, and corn. Pour the avocado dressing over the mixture and toss until evenly coated.
- Garnish with fresh parsley before serving.
- Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.
Notes
- This salad is best served fresh, but it can be refrigerated for a couple of hours if you want a chilled version.
- For extra flavor, you can add some crumbled feta cheese or grilled chicken.
- If you prefer a tangier dressing, you can add more lemon juice or even a splash of vinegar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes