Description
A vibrant and colorful pasta salad packed with fresh veggies and creamy avocado. Perfect for summer barbecues or a light lunch.
Ingredients
Scale
- 4 cups spinach, stemmed
- Juice from 1 large lemon
- 2 cloves garlic
- 3 avocados, halved
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons water
- 16 ounces gluten free pasta
- 4 ears corn, kernels removed
- 1 pint grape tomatoes, halved
- 1/2 cup red onion, chopped
- 1 avocado, pitted and chopped into 1-inch pieces
- 1 tablespoon fresh chives, chopped
- 1 1/2 teaspoons fine grain sea salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to package instructions.
- About 4 minutes before the pasta is done, add the corn to the boiling water.
- Rinse corn and pasta under cold water to chill, then drain well and transfer to a large mixing bowl.
- In a food processor, combine half of the spinach, 3 avocados, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pulse until blended, then add the remaining spinach and blend until creamy, adding water if needed.
- Pour the avocado sauce over the pasta and toss with a wooden spoon.
- Add halved tomatoes, chopped avocado, red onion, chives, salt, and pepper.
- Toss the salad together until evenly coated.
- Chill in the fridge for one hour before serving.
Notes
Rinse pasta and corn thoroughly in cold water to prevent mushiness. Prepare the avocado sauce ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, avocado salad, summer recipes