Avocado Pasta Salad
User Reviews
4.9
Avocado Pasta Salad
Description
Avocado Pasta Salad combines cooked rotini pasta with a creamy spinach and avocado dressing that is blended smooth with fresh garlic, lemon juice, dried oregano, onion powder, and kosher salt. Sweet cherry or grape tomatoes along with fresh or boiled corn kernels add bursts of freshness and color. The salad is finished with diced avocado and fresh parsley, lending a mild richness and herbaceous note. The dressing’s creamy texture balances well against the pasta and crisp vegetables.
The cooking method includes boiling the pasta and corn, blending a two-stage creamy dressing with half the spinach and lemon juice first then adding the rest for smooth consistency, and mixing the dressing into the pasta and vegetables for even coating. Adding fresh diced avocado last helps preserve its shape and texture.
Serve this pasta salad chilled or at room temperature as a side dish for picnics or light meals. Its combination of creamy dressing and fresh vegetables offers a vibrant, hearty salad option. It can be prepared ahead of time, though the last avocado addition is best added just before serving to keep it fresh.
For best results, use ripe avocados and fresh spinach. Substitute canned or frozen corn if fresh is unavailable, adding frozen corn partway through the pasta cooking process. You may also customize the salad by adding bacon, chives, or peas to vary textures and flavors. Store leftovers covered in the refrigerator and consume within a few hours to maintain freshness and texture.
Ingredients
- 1 lb rotini pasta 16 oz
- 4 cups spinach packed, about 6 oz, fresh
- 3 large avocado or 4 small - medium
- 1 1/2 cup cherry tomatoes or a mix!, or grape tomatoes, halved
- 2 large ears corn approximately 2 cups or 12 oz, fresh, boiled or grilled, kernels removed from cob
- 2 - 3 cloves garlic fresh
- 1/4 cup lemon juice approx. 2 lemons fresh squeezed
- 1 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano dried
- 2 tablespoons parsley fresh, minced
Instructions
- Cook pasta by boiling in approximately 4 cups of water for 7-10 minutes until done. Run pasta under cold water, drain, and then add to a large mixing bowl. Add tomatoes and corn to pasta and mix.
- Meanwhile, in a food processor create creamy avocado spinach dressing by adding 2 (or 3 if using 4 total) avocados, 1/2 of the spinach, 1/2 of the lemon juice, garlic, onion powder, oregano, and salt. Blend. Scrape down the sides, and then add the rest of the spinach and lemon juice and continue to blend until creamy.
- Add creamy avocado spinach dressing to pasta and mix well. Taste and add more salt to taste.
- Dice the final avocado and add to pasta with parsley. Mix well and then top with fresh parsley and serve immediately. Or make ahead up to 3-4 hours and cover tightly with plastic wrap and refrigerate.
Notes
- Substitute frozen or canned corn if fresh is unavailable; add frozen corn during pasta cooking's last minutes or drain canned corn before mixing.
- Add the final diced avocado just before serving to prevent browning and maintain texture.
- You can enrich the salad by adding ingredients like crumbled bacon, chives, or peas to vary flavor and texture.
- Make the salad up to 3-4 hours ahead and keep refrigerated, covered tightly with plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 486kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 425mg | 18% |
| Potassium | 961mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 2376IU | 48% |
| Vitamin C | 33mg | 37% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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