Avocado Pasta Salad Vegan Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb rotini pasta (16 oz)
02 -
4 cups fresh spinach, packed (approximately 6 oz)
03 -
3 large avocados or 4 small to medium avocados
04 -
1 1/2 cups cherry or grape tomatoes, halved
05 -
2 large ears fresh corn, kernels removed (approximately 2 cups or 12 oz)
06 -
2-3 cloves fresh garlic
07 -
1/4 cup lemon juice (approximately 2 lemons, fresh squeezed)
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon onion powder
10 -
1/2 teaspoon dried oregano
11 -
2 tablespoons fresh parsley, minced
# Instructions:
01 -
Boil pasta in approximately 4 cups of water for 7-10 minutes until done. Rinse pasta under cold water, drain, and transfer to a large mixing bowl. Add tomatoes and corn to pasta and mix.
02 -
In a food processor, combine 2 avocados (or 3 if using 4 total), 1/2 of the spinach, 1/2 of the lemon juice, garlic, onion powder, oregano, and salt. Blend until smooth. Scrape down the sides, then add the remaining spinach and lemon juice. Blend until creamy.
03 -
Pour the creamy avocado spinach dressing over the pasta mixture and stir well. Taste and adjust salt if necessary.
04 -
Dice the remaining avocado and gently fold into the pasta. Sprinkle with fresh parsley and serve immediately. Alternatively, cover and refrigerate for up to 3-4 hours and add the final avocado just before serving.
# Notes:
01 -
For a richer summer flavor, use fresh corn on the cob. Frozen or canned corn can be used with respective cooking adjustments.
02 -
Ensure the avocados are added at the last minute if making ahead to prevent browning.