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Creamy Avocado Pasta Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A fresh and creamy pasta salad combining ripe avocados, baby spinach, and colorful vegetables, perfect for a light meal or side dish.

Ingredients

Salad

  • 12 oz rotini pasta
  • 4 cups lightly packed baby spinach
  • 1 cup frozen sweet peas (half of a 10 oz bag)
  • 1 cup frozen corn (half of a 10 oz bag)
  • 2 cups baby tomatoes, halved
  • 3 avocados medium avocados (2 for dressing, 1 for salad)
  • 4 Tbsp lemon juice (from 1 large lemon)
  • 1 clove garlic, sliced
  • 1 tsp sea salt (or to taste)
  • 0.25 tsp black pepper (or to taste)

Instructions 

  • Cook pasta in boiling water with salt for 10 minutes. Add frozen peas and corn 4 minutes before end, then rinse under cold water and drain.
  • In a blender, combine half of the spinach, 2 quartered avocados, lemon juice, garlic, salt, and pepper. Blend until smooth, then add remaining spinach and blend until creamy.
  • Mix the cooked pasta with the avocado dressing, then add halved tomatoes and remaining sliced avocado. Toss to coat evenly.
  • Season with additional salt and pepper if desired. Serve immediately or chill before serving.

Notes

For extra flavor, add a squeeze of lemon or fresh herbs.
Calories: 550kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Avocado, Pasta, Vegetables