Description
This Creamy Avocado Pasta Salad is a vibrant, healthy dish perfect for a light lunch or a side at your next gathering. Featuring fresh baby spinach, sweet peas, corn, and ripe avocados blended into a luscious dressing, this rotini pasta salad offers a refreshing twist on classic creamy pasta salads with wholesome, nutrient-packed ingredients.
Ingredients
Scale
Salad Ingredients
- 3 oz fresh baby spinach (about 4 cups lightly packed)
- 12 oz rotini pasta
- 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
- 1 medium avocado, sliced
- 1 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Dressing Ingredients
- 2 medium avocados, quartered
- 4 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove, sliced
- 1.5 oz fresh baby spinach (half of the 3 oz total for salad and dressing)
Instructions
- Cook Pasta and Vegetables: Cook 12 oz of rotini pasta in 4 quarts of boiling water with 1 tablespoon of salt, following package instructions for about 10 minutes. Approximately 4 minutes before the pasta is done, add 1 cup of frozen sweet peas and 1 cup frozen corn to the boiling water. Cook together until veggies are crisp-tender, about 4 minutes. Drain and rinse under cold running water to cool. Drain thoroughly and transfer to a large mixing bowl.
- Prepare Avocado Dressing: In a food processor or blender, combine half (1.5 oz) of the baby spinach, 2 quartered avocados, 4 tablespoons lemon juice, 1 sliced garlic clove, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Pulse until ingredients are blended, then add the remaining spinach and blend again until the dressing is creamy and smooth.
- Toss Salad: Add the creamy avocado dressing to the large bowl with the pasta and vegetables. Add the halved baby tomatoes and the remaining sliced avocado. Toss gently but thoroughly until everything is evenly coated in the creamy dressing. Taste and adjust seasoning with additional salt and black pepper as desired.
Notes
- For best texture, chill pasta and vegetables after cooking to prevent the avocado dressing from browning quickly.
- Use ripe but firm avocados to ensure a creamy dressing without bitterness.
- Fresh lemon juice brightens the flavor and helps prevent avocado discoloration.
- This salad is best served fresh but can be refrigerated for up to 1 day; avocado dressing may darken over time.
- Feel free to add toasted pine nuts or chopped fresh herbs like basil for extra flavor and texture.
