Ingredients
Pasta and Vegetables
- 8 ounces rotini pasta (or any short pasta)
- 1 cup frozen corn
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ¼ cup thinly sliced red onion
Avocado Dressing
- ½ avocado, diced
- ½ avocado
- ½ cup fresh basil leaves (plus more for garnish)
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook Pasta and Corn: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. During the last 3–4 minutes of cooking, add the frozen corn. Drain the pasta and corn together and let them cool completely.
- Prepare Vegetables: In a large mixing bowl, combine the cherry tomatoes, baby spinach, diced avocado, and thinly sliced red onion.
- Make Avocado Dressing: In a blender or food processor, add the second half of avocado along with fresh basil leaves, extra-virgin olive oil, lemon juice, garlic clove, salt, and black pepper. Blend until the mixture is smooth and creamy, creating a fresh avocado dressing.
- Toss Salad: Add the cooled pasta and corn to the bowl with the vegetables. Pour the creamy avocado dressing over the salad and gently toss all ingredients until they are evenly coated with the dressing.
- Garnish and Serve: Garnish the salad with additional fresh basil leaves. Serve immediately or chill briefly before serving for a refreshing taste.
Notes
- Ensure the pasta and corn are completely cool before adding the dressing to prevent it from becoming watery.
- You can substitute rotini pasta with any other short pasta like penne or fusilli.
- For added protein, consider adding grilled chicken or chickpeas.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
