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Creamy Avocado Pasta Salad #vegetarian #healthy

Creamy Avocado Pasta Salad #vegetarian #healthy

This Avocado Pasta Salad formula is a solid summer plate of mixed greens that is ideal for picnics and potlucks. It has a rich smooth avocado sauce with tomatoes and corn.

At the point when the late spring potlucks and picnics and grills start coming in, and you start considering what dish to make or take, pasta plates of mixed greens are constantly an extraordinary decision. Add a rich avocado dressing to that pasta serving of mixed greens, and you have a triumphant mix that won't disillusion. This avocado pasta serving of mixed greens formula is fun, solid and delicious – the ideal plate of mixed greens to make this late spring!

Pick any pasta you'd like, include some late spring vegetables, similar to cherry tomatoes and sweet corn, and hurl it in a custom made velvety avocado dressing that is made with avocados, almond milk and spinach. The dressing gives the pasta serving of mixed greens an energetic shading, and the vegetables balance the kinds of the pasta plate of mixed greens to make it all around adjusted and fulfilling!

Also Try Our Recipe : Oven Roasted Large Melting Potatoes

Creamy Avocado Pasta Salad #vegetarian #healthy

Ingredients

  • 12 ounces rotini pasta or other short cut pasta
  • 1 ripe avocado peeled, stone and chopped
  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn thawed
  • Fresh basil for serving

Dressing

  • 2 ripe avocados peeled and cored
  • 1 cup baby spinach
  • 1/2 cup almond milk
  • Juice of 1 lemon
  • 1 garlic clove
  • Salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
  2. To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
  3. In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

For more detail : bit.ly/37PAPZ1

Read More Our Recipe : HOMEMADE SALSA VERDE (TOMATILLO SALSA)

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