Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad combines fresh, nutrient-rich ingredients like spinach, tomatoes, and avocados with perfectly cooked pasta and a silky avocado-based dressing. This easy-to-make recipe is ideal for gatherings, meal prep, or as a refreshing side dish. Packed with healthy fats, vibrant vegetables, and a zesty citrus kick, this salad is both delicious and versatile. Perfect for anyone looking for a simple, wholesome, and flavor-packed pasta salad.

Ingredients

• For the Salad:
  • 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, diced
• For the Dressing:
  • 3 oz fresh baby spinach (4 cups lightly packed)
  • 4 Tbsp lemon juice (from 1 large lemon)
  • 1 garlic clove, sliced
  • 2 medium avocados, quartered
  • 1 tsp sea salt (or to taste)
  • 1/4 tsp black pepper (or to taste)

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Instructions

1. Cook the Pasta and Vegetables:
   • Boil 4 quarts of water with 1 Tbsp of salt. Cook the rotini pasta according to package instructions (about 10 minutes).
   • Four minutes before the pasta finishes cooking, add the frozen peas and corn to the pot. Let them cook with the pasta until crisp-tender.
   • Drain the pasta and vegetables, rinse under cold water until cooled, and transfer to a large mixing bowl.
2. Prepare the Dressing:
   • In a blender or food processor, combine half of the spinach, 2 quartered avocados, lemon juice, garlic, salt, and pepper. Blend until smooth.
   • Add the remaining spinach and blend again until the dressing reaches a creamy consistency.
3. Assemble the Salad:
   • Add the dressing to the pasta and vegetables.
   • Gently fold in the halved baby tomatoes and diced avocado.
   • Toss until everything is evenly coated. Taste and adjust seasoning with additional salt and black pepper as needed.
4. Serve:
   • Serve immediately or refrigerate until ready to enjoy.

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Why You’ll Love This Recipe

• Nutrient-Packed: Packed with fresh spinach, avocados, and colorful vegetables, this salad is as nutritious as it is flavorful.
• Quick and Easy: A perfect dish to whip up in under 30 minutes for busy weeknights or summer gatherings.
• Creamy Without Dairy: The avocado-based dressing delivers a rich, creamy texture without the need for mayonnaise or cream.

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Tips

• Use ripe but firm avocados for a creamy dressing and perfect salad cubes.
• Cook the pasta just until al dente to maintain its shape and texture when mixed.
• Rinse pasta and vegetables thoroughly with cold water to stop the cooking process and keep the salad fresh.

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Variations and Substitutions

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Veggie Swap: Substitute zucchini, bell peppers, or cucumbers for added crunch.
• Herbal Twist: Add fresh basil or cilantro for an aromatic boost.

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FAQs

Q: Can I make this ahead of time?
Yes, prepare the pasta and dressing separately. Combine them just before serving for maximum freshness.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly but will still taste great.

Q: Can I use other pasta shapes?
Absolutely! Penne, fusilli, or bowtie pasta all work well in this recipe.

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Serving and Suggestions

• Serve as a light lunch, a side dish for barbecues, or a refreshing addition to potlucks.
• Pair with a chilled white wine or iced tea for a complete summer meal.
• Add a slice of crusty bread on the side for extra texture.

This creamy avocado pasta salad is a vibrant, flavorful dish that’s sure to impress!